Smoked Salmon Canapés with Crab and Egg

1. 1 Salmon filletpack 400 g ≈ $10.50 19 g
2. 2 Crab stickspack 200 g ≈ $2.80 19 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Mayonnaise 9 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. Slice hard-boiled eggs³ into rounds, reserving a few for garnish, then finely chop the rest

2. Finely chop the crab² sticks

3. Mix the chopped egg with the crab² sticks, dill⁵, and mayonnaise

4. Spread a thin layer of smoked salmon¹ fillet into small serving cups

5. Spoon the filling onto the salmon¹ and press down firmly

6. Top with the reserved egg slices

7. Cover with plastic wrap and refrigerate for at least 2 hours

In short

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