Egg Salad with Salmon Roe on Focaccia Recipe
Egg Salad with Salmon Roe on Focaccia
You can make this simple sandwich on other breads as well, in addition to focaccia, as long as you choose a soft bread, with no major flavoring. You don't want to intrude upon the flavor and fragrance of the salmon roe. This is an excellent example of a very ordinary sandwich that is transformed by a spoonful of something special.
Ingredients
- 1 dozen large eggs
- 1 cup mayonnaise
- ¼ cup chopped dill
- 1 tablespoon salt
- 6 focaccia rolls or 12 slices of a mild-flavored soft bread
- 1 jar which is 10 ounces of salmon roe
Instructions
- Hard-boil the eggs in a large pot with a lid: Place the eggs in pot and add enough cold water to cover them by about 2 inches. Cover the pot and bring the water to a boil over medium heat. When the water boils, turn off the heat and let the eggs cool in the water. By not boiling the eggs vigorously, you avoid the blue ring you frequently see around hard- cooked yolks.
- Peel the cooled eggs, chop them coarsely in a bowl, and add the mayonnaise, dill, and salt; mix thoroughly.
- When ready to make sandwiches, cut open the buns or arrange the bread slices on the counter. Spoon the egg salad on the bottom halves of the rolls or on top of 6 of the bread slices; spoon a generous dollop of salmon roe on top. Finish making the sandwiches with the roll halves or remaining bread slices, pressing them down slightly. Cut in half, and serve.
