Fish bread rolls with egg and salmon

Fish bread rolls with egg and salmon
Quantity Ingredient
1 Grain bread rolls
20 g Butter
3 Eggs
2 tbsp Dill
20 g Field Salad
80 g Graved Salmon

Fish rolls with scrambled egg and salmon can be served hot or cold. Cut the buns open. Spread both halves thinly with a little butter. Beat the eggs in a bowl. Season with salt. Finely chop the dill and mix in. Heat the remaining butter in a pan. Prepare egg by stirring. Clean the field salad and spread the rolls on the fish. Arrange the egg and salmon on top. Garnish salmon fish rolls with fresh dill.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
353 kcal
25 g
23 g
23 g

(C)opyright by Marions Kochbuch