Cold-smoked salmon sandwiches with avocado and egg mayonnaise

Ingredients (4 servings):
 Good-quality bread
 300–400 g cold-smoked salmon
 1 avocado
Mayonnaise:
 1 egg
 2 tbsp vinegar
 A little salt and freshly ground pepper
 Approx. 5–8 drops Tabasco sauce
 1 tbsp Dijon mustard
 approx. 0.5 l neutral oil (sunflower, corn, rapeseed)
 4 hard-boiled eggs
 Serve with lemon or lime on the side.
 Romaine lettuce
 Green spices

1

Method:
“Egg mayonnaise 1”

Use a cylinder bowl.

Add the egg, mustard, Tabasco, vinegar, salt and pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.

Take a hand blender and, making sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich. Then add the hard-boiled and shelled eggs to the mayonnaise and whisk again with the hand blender until you have an even consistency.

This is my preferred method.

“Egg mayonnaise 2”
Add all of the ingredients into a bowl, except for the oil.

Thoroughly mix all the ingredients together and pour in the oil in a thin stream to dilute the mixture, while stirring constantly. Once you have a creamy mayonnaise, mash the hard-boiled and shelled eggs up in the mayonnaise.
Wash the salad, using a salad spinner to get rid of most of the water, if you have one


Spread the egg mayonnaise on the bread slices and place the salted and smoked salmon on top. Serve with avocado wedges/cubes, egg mayonnaise and spicy greens.

– Recipe developed in collaboration with Charles Tjessem.

Ingredients

Ingredients (4 servings):
 Good-quality bread
 300–400 g cold-smoked salmon
 1 avocado
Mayonnaise:
 1 egg
 2 tbsp vinegar
 A little salt and freshly ground pepper
 Approx. 5–8 drops Tabasco sauce
 1 tbsp Dijon mustard
 approx. 0.5 l neutral oil (sunflower, corn, rapeseed)
 4 hard-boiled eggs
 Serve with lemon or lime on the side.
 Romaine lettuce
 Green spices

Directions

1

Method:
“Egg mayonnaise 1”

Use a cylinder bowl.

Add the egg, mustard, Tabasco, vinegar, salt and pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.

Take a hand blender and, making sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich. Then add the hard-boiled and shelled eggs to the mayonnaise and whisk again with the hand blender until you have an even consistency.

This is my preferred method.

“Egg mayonnaise 2”
Add all of the ingredients into a bowl, except for the oil.

Thoroughly mix all the ingredients together and pour in the oil in a thin stream to dilute the mixture, while stirring constantly. Once you have a creamy mayonnaise, mash the hard-boiled and shelled eggs up in the mayonnaise.
Wash the salad, using a salad spinner to get rid of most of the water, if you have one


Spread the egg mayonnaise on the bread slices and place the salted and smoked salmon on top. Serve with avocado wedges/cubes, egg mayonnaise and spicy greens.

– Recipe developed in collaboration with Charles Tjessem.

Cold-smoked salmon sandwiches with avocado and egg mayonnaise