The Scandalous Scandinavian
- Preparing Time: -
- Total Time: -
- Served Person: 4 sandwiches
- 2 large eggs
- several grates of freshly ground black pepper
- 1 tbsp/14 g low-fat mayonnaise
- 1 tbsp/14 g low-fat greek yogurt
- 2 tsp/8 g grainy mustard
- 1 tbsp/8.6 g finely chopped capers
- 1 tbsp/4 g dill, roughly chopped, plus more for garnish
- 2 tbsp/20 g finely chopped red onion
- 4 pieces pumpernickel bread
- 2 cups/40 g mixed greens
- 8 thin slices beefsteak tomato
- 8 oz/230 g smoked salmon
Preparation To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Set aside. To make the caper-onion mayonnaise, combine the mayonnaise, yogurt, grainy mustard, capers, dill, red onion and black pepper in a bowl. Set aside. To assemble the sandwiches, toast the bread, if desired, and place on a work surface. For each sandwich, spread 2 teaspoons/8 grams caper-onion mayonnaise on each slice bread. Top with 1/2 cup/10 grams greens, 2 slices tomato, 2 ounces/56 grams smoked salmon and 4 wedges of egg. Sprinkle with additional dill. Tina's Tip:The caper-onion mayonnaise makes more than you'll use in this recipe, so save it! It's delicious in tuna fish. Try it in your next tuna salad.Per Sandwich: Calories 340, protein 41 g, total fat 11 g, carbohydrates 19 g, sodium 440 mg, fiber 3 g Nutritional analysis provided by The Truly Healthy Family Cookbook Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.
Preparation To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Set aside. To make the caper-onion mayonnaise, combine the mayonnaise, yogurt, grainy mustard, capers, dill, red onion and black pepper in a bowl. Set aside. To assemble the sandwiches, toast the bread, if desired, and place on a work surface. For each sandwich, spread 2 teaspoons/8 grams caper-onion mayonnaise on each slice bread. Top with 1/2 cup/10 grams greens, 2 slices tomato, 2 ounces/56 grams smoked salmon and 4 wedges of egg. Sprinkle with additional dill. Tina's Tip:The caper-onion mayonnaise makes more than you'll use in this recipe, so save it! It's delicious in tuna fish. Try it in your next tuna salad.Per Sandwich: Calories 340, protein 41 g, total fat 11 g, carbohydrates 19 g, sodium 440 mg, fiber 3 g Nutritional analysis provided by The Truly Healthy Family Cookbook Reprinted with permission from The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free by Tina Ruggiero, M.S., R.D., photography by Bill Bettencourt. Copyright © 2013 Tina Ruggiero. First published in 2013 by Page Street Publishing.
