American · United States

Smoked Salmon & Egg Salad Baguette with Dill Aioli

Name: Smoked Salmon & Egg Salad Baguette with Dill Aioli
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 baguette; 4 hard-boiled eggs; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1/4 cup chopped fresh dill; 2 tablespoons sour cream; 8 oz smoked salmon; 1/4 cup sliced radishes; 1/4 cup flat parsley; Salt and pepper to taste

A refined version of the classic open sandwich with a creamy dill aioli to elevate the flavors of smoked salmon and egg salad.

20 minutes2 servings

Method

Toast the baguette slices until golden brown.
In a bowl, mash the hard-boiled eggs and mix with mayonnaise, Dijon mustard, and sour cream.
Stir in chopped dill and season with salt and pepper.
Spread the egg mixture on the toasted baguette slices.
Top with thin slices of smoked salmon, radishes, and flat parsley.
Serve immediately.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Sandwiches Open Sandwich Salmon Egg Salad Dill United States recipes

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