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Rye and Cereals Half-Baguette Scrambled egg with Gravlax salmon

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Rye and Cereals Half-Baguette
Jean-Jacques Massé

Recipe created by :

Jean-Jacques Massé, Meilleur Ouvrier de France  

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

41010 Rye and Cereals Half-Baguette 120g /medias/sys_master/images/h79/hb1/8841811361822/Picto_Precuit_EN/Picto-Precuit-EN.svg

Picto_ingredients.svg List of ingredients

  • 1 Rye and Cereals Half-Baguette
  • 2 eggs
  • 20g butter
  • 10g cream
  • 50g salmon
  • 10g trout roe
  • 10g onions
  • 10g vinaigrette
  • Dill
  • Lettuce

Picto_preparation.svg Preparation steps

  • Marinate the salmon for 12 hours in the marinade.
  • Sprinkle poppy seeds and roasted sesame seeds over the salmon, then cut into not too thin slices width-wise.
  • Make scrambled eggs and stop the cooking process with the butter and the cream. Season with salt and pepper.
  • Cut the top of the bread into thin croutons and toast them.
  • Arrange the scrambled eggs on the hollowed-out Half-Baguette, and then the salmon.
  • Decorate with lettuce, trout roe, dill and thin croutons.

Picto_tip-chief.svg Chef's tip

Marinade : mix together the rice vinegar, the lemon juice, the dill, the sugar and the salt.

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