15 mins
Egg Sando with Hot Smoked Salmon
Serves
2
Looking for an easy smoked salmon recipe? This Japanese-inspired Egg Sando combines creamy egg filling with flaky hot smoked salmon and a hint of Aoraki Smoky Salmon Spread for extra richness. This quick and delicious hot smoked salmon recipe is perfect for lunch, picnics, or an elevated breakfast.
Ingredients
4 hard-boiled eggs
2–3 tbsp Japanese mayonnaise
1–2 tbsp Aoraki Smoky Salmon Spread
50g Aoraki Hot Smoked Salmon, flaked
4 slices soft white bread
Salt and black pepper, to taste
Method
Step 1
Separate 2 of the hard-boiled eggs into yolks and whites. Place the yolks in a bowl and mash until smooth.
Step 2
Add Japanese mayonnaise and salmon spread to the yolks. Mix until creamy and well combined, then season with salt and black pepper.
Step 3
Flake in the hot smoked salmon and gently fold through the yolk mixture.
Step 4
Roughly chop the egg whites from the 2 separated eggs into small pieces, then fold them into the mixture to add texture.
Step 5
Assemble the sandwiches: spread a layer of the egg-salmon mixture onto two slices of bread, place a hard-boiled egg in the centre of each slice, then add a little more of the mixture over and around it. Top with the second slice of bread.
Step 6
Wrap tightly in cling film or baking paper and gently press with a chopping board or your hands to help shape and hold the filling together.
Step 7
Rest for 5–10 minutes, then slice before serving.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Egg Sando with Hot Smoked Salmon
Hot Smoked
,
Spreads
,
Serves
2
15 mins
Looking for an easy smoked salmon recipe? This Japanese-inspired Egg Sando combines creamy egg filling with flaky hot smoked salmon and a hint of Aoraki Smoky Salmon Spread for extra richness. This quick and delicious hot smoked salmon recipe is perfect for lunch, picnics, or an elevated breakfast.
Ingredients
4 hard-boiled eggs
2–3 tbsp Japanese mayonnaise
1–2 tbsp Aoraki Smoky Salmon Spread
50g Aoraki Hot Smoked Salmon, flaked
4 slices soft white bread
Salt and black pepper, to taste
Method
Step 1
Separate 2 of the hard-boiled eggs into yolks and whites. Place the yolks in a bowl and mash until smooth.
Step 2
Add Japanese mayonnaise and salmon spread to the yolks. Mix until creamy and well combined, then season with salt and black pepper.
Step 3
Flake in the hot smoked salmon and gently fold through the yolk mixture.
Step 4
Roughly chop the egg whites from the 2 separated eggs into small pieces, then fold them into the mixture to add texture.
Step 5
Assemble the sandwiches: spread a layer of the egg-salmon mixture onto two slices of bread, place a hard-boiled egg in the centre of each slice, then add a little more of the mixture over and around it. Top with the second slice of bread.
Step 6
Wrap tightly in cling film or baking paper and gently press with a chopping board or your hands to help shape and hold the filling together.
Step 7
Rest for 5–10 minutes, then slice before serving.