Smoked Salmon Canapés with Crab Stick & Egg Filling

1. 1 Lightly salted salmonpack 200 g ≈ $9.00 50 g
2. 2 Crab stickspack 200 g ≈ $2.80 40 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Mayonnaise 15 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Parsleypack 50 g ≈ $1.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil an egg for 10 minutes, then cool and peel. Cut half into rounds for garnish, and finely chop the rest.

2. Finely chop dill⁵ and parsley⁶, then crumble the crab² sticks.

3. Mix the chopped egg with the crab² sticks, herbs, and mayonnaise.

4. Line small cups with plastic wrap and arrange thin smoked salmon slices along the bottom and sides, letting the edges hang over.

5. Fill with the mixture, press down gently, fold the salmon edges over, and top with egg rounds.

6. Chill for 1 hour, then invert onto a plate and remove the wrap.

In short

• In the planner this dish is cooked for two days: reheat on day two.