• Start by cutting the eggplant lengthwise and frying it on a heated pan for six minutes, flipping it over halfway through the cooking time. When cooked, set the eggplant aside to cool.
• While the eggplant is cooling, make the filling paste. In a blender, combine ½ of cashews and walnut, and blend. Put aside. Take another half of walnut and cashews, add turmeric, garlic, vinegar, pepper, salt and water. Blend until the mixture becomes a smooth paste. Put the paste in a bowl and add a little more water if it is too thick. The consistency should be like puree.
• Next, melt the butter on a heated pan and add diced white onions.
• ry the onions until they are cooked and then switch off the heat. Add the cashew – walnut mixture, along with salt and pepper. Mix well and squeeze in a pomegranate to add a burst of flavor. Once the mixture has cooled down, mix well by hand.
• Place the eggplant slices on a kitchen board. Drain the canned sprats. Put one tablespoon of the prepared paste on one end of the eggplant slice and add one or two sprats to each slice. Then, roll them up into rolls.
• Finally, pour the prepared vegetable – nut puree onto a plate in three places and arrange six pieces of eggplant rolls on top. Garnish with microgreens cashews and pomegranate and drizzle with the drained oil. Enjoy your delicious and healthy eggplant rolls!

Tips:

• Choose fresh eggplants that are firm and shiny with no visible bruises or blemishes. This will ensure that they cook evenly and taste delicious in the rolls.
• When frying the eggplants, use a non-stick pan and don’t overcrowd the pan. This will help ensure that the eggplants cook evenly and don’t stick to the pan.
• Toast the walnuts before blending them into the puree. This will bring out their nutty flavor and make the puree more flavorful.
• Garnish the dish with fresh herbs, such as microgreens or coriander leaves, to add brightness and a pop of color. Fresh herbs will also complement the other flavors in the dish, making it even more delicious.
• For a more intense flavor, try roasting the eggplant instead of frying it. This brings out its natural sweetness and add a smoky depth to the dish.
• To save time, you can prepare the sprat filling in advance and keep it in the refrigerator until you’re ready to assemble the rolls.

1. Cut the aubergine lengthwise and fry on a hot griddle for 6 minutes, turning halfway through cooking. When cooked, set the eggplant aside to cool.

2. While the aubergines are cooling, make the stuffing paste. In a blender, combine ½ of cashews and walnut, and blend. Put aside.

3 Take the other half of the walnuts and cashew nuts, add turmeric, garlic, vinegar, pepper, salt and water. Blend until the mixture becomes a smooth paste. Put the paste in a bowl and add a little more water if it is too thick. The consistency should be like puree.

4 Melt the butter in a hot pan and add the diced white onions.

5. Fry the onions until they are ready, then turn off the heat. Add the cashew – walnut mixture, along with salt and pepper. Mix well and squeeze in a pomegranate to add a burst of flavor. Once the mixture has cooled down, mix well by hand.

6. Place the aubergine slices on a kitchen board. Drain the canned sprats. Put one tablespoon of the prepared paste on one end of the eggplant slice and add one or two sprats to each slice. Then, roll them up into rolls.

7. Finally, spoon the prepared vegetable-nut purée onto the plate in three places and arrange six aubergine rolls on top. Garnish with microgreens cashews and pomegranate and drizzle with the drained oil. Enjoy your delicious and healthy eggplant rolls!

The post Eggplant Rolls with Sprats appeared first on Brīvais Vilnis.

• To begin, prepare the quinoa following instructions on a box.
• Then, finely chop the white onion. In a medium-sized frying pan or pot, melt the butter over medium heat. Once melted, add the chopped onion and cook until the onion becomes translucent.
• Next, add the flour to the pot, stirring constantly to ensure that it is evenly distributed. Add half of the water. Use a hand blender to blend the mixture into a smooth soup, making sure to eliminate any lumps of flour.
• Once the soup has thickened, add quinoa and chopped coriander, parsley, and dill, and stir until combined.
• In a separate bowl, crack an egg and add a squeeze of lemon juice. Mix well and slowly add the egg mixture to the soup while stirring constantly.
• Season with salt and pepper to taste.
• Drain the canned salmon, saving a small amount of the oil, and place it in a serving bowl.
• Pour the soup on top of the salmon and decorate with a few tablespoons of salmon oil and microgreens.
• Serve hot and enjoy your delicious salmon and quinoa soup.

Tips:

• When frying the onion, make sure to cook it until it’s soft and translucent, but not browned. This will give the soup a sweeter and milder flavor.
• For the best flavor, use fresh herbs. Chop them finely and add them at the end of the cooking process to keep them fresh.
• Be careful when adding the egg to the soup, as you don’t want it to scramble. Gradually pour the beaten egg into the soup while stirring constantly.
• Serve the chikhirtma hot, with a squeeze of lemon juice and a piece of salmon on top. You can also garnish it with other herbs and spices to add flavor and color.

1. Prepare the quinoa following the instructions on the packaging.

2. Finely chop the white onion. In a medium-sized frying pan or pot, melt the butter over medium heat. Once melted, add the chopped onion and cook until the onion becomes translucent.

3. Add the flour to the saucepan, stirring constantly to make a smooth paste.

4. Add 200ml water.

5 Use a hand blender to blend everything into a smooth paste.

6. When the soup has thickened, add the quinoa, chopped coriander, parsley, dill and stir.

7 Beat the egg in a separate bowl and add the lemon juice. Mix well and slowly add the egg mixture to the soup while stirring constantly.

8 Add salt and pepper to taste.

9. Drain the canned salmon, saving a little oil, and place in a serving dish.

10. Pour the soup over the salmon and add a few tablespoons of the reserved salmon oil and a bunch of microgreens.

11. Serve hot and enjoy the delicious chikhirtma.

The post Chikhirtma with salmon appeared first on Brīvais Vilnis.

• To begin, beat 3 eggs in a bowl and add cream, salt, and pepper to taste. Next, cover a frying pan with baking paper and pour over the olive oil, ensuring that the oil is evenly spread throughout the pan. Once the pan is heated, pour the egg mixture into the pan and fry for 5-7 minutes, until fully cooked.
• While the omelette is cooking, chop the capers and dill and mix them with the salmon in a separate bowl. Cut the bread into slices and toast it until crispy. Then, spread cream cheese on the bread.
• Once the omelette is done, spread the cream cheese on the top of it and add the salmon mixture, along with arugula. Roll up the omelette tightly and cut it in half.
• On a serving plate, arrange the greens and place the toasts. Then, arrange the omelette halves nicely on the top of the greens and decorate with microgreens. As a final touch, top the dish with the tobiko, capers and arugula, and garnish with lime slices, cherry tomatoes, and a few tablespoons of olive oil.

Tips:

• When making the omelette, be sure to use a non-stick pan or use enough oil to prevent the eggs from sticking.
• To add more flavor to the omelette, you can add some herbs such as parsley or chives to the egg mixture before cooking.
• For a creamier texture, you can add a little more cream or milk to the egg mixture.
• To prevent the omelette roll from falling apart when you roll it up, let it cool slightly before adding the filling.
• You can add some lemon juice or zest to the cream cheese spread to give it a bright, fresh flavor that pairs well with the salmon.

1. Beat 3 eggs in a bowl and add sweet cream, salt and pepper to taste.

2 Cover the pan with baking paper and pour the olive oil over it, spreading it evenly over the pan. Once the pan is heated, pour the egg mixture into the pan and fry for 5-7 minutes, until fully cooked.

3. While the omelette is cooking, chop the capers and dill and mix them with the salmon in a separate bowl. Cut the bread into slices and toast it until crispy. Then, spread cream cheese on the bread.

4. When the omelette is ready, spread the cream cheese and add the salmon with the rocket.

5 Roll the omelette tightly and cut in half.

6. Arrange the greens on a plate and top with the toasted bread. Then, arrange the omelette halves nicely on the top of the greens and decorate with microgreens. As a final touch, top the dish with the tobiko, capers and arugula, and garnish with lime slices, cherry tomatoes, and a few tablespoons of olive oil.

The post Omelette Roll with Cream Cheese and Salmon appeared first on Brīvais Vilnis.

• To prepare this mouth-watering burger with tuna and cheddar sauce, begin by cutting the burger bun in half and grilling it in a pan until it is lightly toasted.
• Next, prepare the cheddar sauce by heating a pan on medium heat and adding the cream.
• Let the cream warm up and then add grated parmesan cheese and cheddar cheese. Stir occasionally until all the cheese has melted and the mixture is smooth. Turn off the heat and allow the sauce to cool.
• Slice the tomatoes and prunes into thin slices.
• On the bottom half of the toasted burger bun, spread a layer of the cream cheese followed by a layer of rucola,
• thinly sliced tomatoes, prunes. Add a layer of the mustard and cover with dried tomatoes and drained canned tuna.
• Arrange the salad mix and cherry tomatoes on a serving plate. Place the prepared burger patty in the centre of the plate. Pour the cheese sauce over the tuna and garnish with the microgreens.
• Finally, place the top half of the burger bun on the burger and serve hot.
• Enjoy your delicious burger with tuna and cheddar sauce! It’s the perfect meal for any time of day and is sure to leave your taste buds craving for more.

Tips:

• Choose high-quality tuna for the burger, “Brīvais Vilnis” tuna is a good option.
• When preparing the cheddar sauce, make sure to heat the pan without rush and melt the cheese slowly to avoid it clumping or separating.
• Serve the burger with a side of fries or a salad to complete the meal.

1. Cut the burger bun in half and grill on a griddle until lightly toasted.

2. Make the cheddar sauce. by heating a pan on medium heat and adding the cream.

3. Allow the sweet cream to warm up. and then add grated parmesan cheese and cheddar cheese. Stir occasionally until all the cheese has melted and the mixture is smooth. Turn off the heat and allow the sauce to cool.

4 Cut the tomatoes and prunes into thin slices and set aside.

5. Cover the bottom half of the toasted burger bun with a layer of cream cheese and rocket.

6. Top with the sliced tomatoes and prunes. Add a layer of the mustard and cover with dried tomatoes and drained canned tuna.

7. Place the salad mix and cherry tomatoes on a plate. Place the prepared burger patty in the centre of the plate. Pour the cheese sauce over the tuna and garnish with the microgreens.

8. Finally, place the top half of the burger bun on top and serve warm.

The post Burger with Tuna and Cheddar Sauce appeared first on Brīvais Vilnis.

• Make sure to peel and boil potatoes in advance.
• To start preparing the dish, take a pot and fill with 500ml of water. Next, slice the carrots lengthwise into sticks and add them to the pot. Cut the shallot onion in half and celery in pieces and add them to the pot.
• Now, add the coriander, dill, halved red chili, and salt to the mixture. Ensure that there is enough water to cover the vegetables. Cut the pre-boiled potatoes into big cubes and add them to the pot as well. Add the garlic clove. Finally, season with salt and pepper.
• Bring the pot to a boil and let it cook for 15 minutes or until the vegetables are tender. When done, drain the vegetables and let them cool.
• Drain the canned salmon and arrange it neatly in another bowl. Add the cooked vegetables and liquid on top of the salmon, then sprinkle grape vinegar over it. To finish the dish, drizzle salmon oil over the top. Enjoy! P.S. Serve with grissini breadsticks!

Tips:

• Taste as you cook: Taste your food as you cook to make sure the seasoning and flavors are balanced and to adjust as needed.
• Use quality ingredients: Use fresh and high-quality ingredients for the best flavor and texture. From vegetables to salmon, it’s important that the ingredients are tasty and come together to make a great meal.
• Follow the recipe, but don’t be afraid to make adjustments: Follow the recipe as closely as possible, but don’t be afraid to adapt it to suit your taste or the availability of ingredients.
• Don’t rush: Take your time and enjoy the cooking process. Rushing can lead to mistakes and uneven cooking.

1. Peel the potatoes and bring them to the boil by immersing them in boiling water and boiling over a medium heat for 15 to 20 minutes.

2. Pour 500 ml of water into a saucepan, cut the carrots into lengthwise sticks, the shallot into halves and the celery into small pieces and put everything into the saucepan.

3 Add the coriander, dill, halved red chilli and salt. Ensure that there is enough water to cover the vegetables. Cut the pre-boiled potatoes into big cubes and add them to the pot as well. Add the garlic clove. Finally, season with salt and pepper.

4. Leave the pot to boil for 15 minutes or until the vegetables are soft. When done, drain the vegetables and let them cool.

5 Drain the canned salmon and place in a bowl.

6. Place the cooked vegetables and a little stock on top, add a little grape vinegar. To finish the dish, drizzle salmon oil over the top.

7. Served with Grissini sticks!

The post Kindzmari with Salmon appeared first on Brīvais Vilnis.

• Add 1:1.5 water to the rice and cook for 12 minutes or according to the package instructions. When the rice is ready, set it aside to cool.
• Finely chop the onion, garlic, chili pepper, parsley and coriander. Put all the ingredients in a bowl, add the canned mackerel, drained of its juice, and squeeze the lemon juice over it. Then add the contents to the cooked rice and stir everything.
• Preheat the oven to 160°C. Take the grape leaves and put 1 tablespoon of the mackerel-rice mixture. Wrap all the leaves tightly and place them in the oven.
• Bake the wrapped grape leaves for 20 minutes or until crisp.
• While you wait for the grape leaves to ripen, make the sauce. In a bowl, mix the sweet cream, finely grated cucumber, garlic, coriander, a pinch of salt, black pepper and the juice of the remaining lemon.
• Cover the plate with the prepared sauce and top with the fried grape leaves and mackerel.
• Garnish with microgreens and add a few tablespoons of olive oil.

Tips:

• When choosing grape leaves, make sure they are not hard or too large.
• To enhance the flavour of the fish, lemon zest or even a little white wine can be added to the mackerel-rice mixture.
• You can brush the grape leaves with oil to prevent them from sticking to the surface of the baking tray.
• If you want an even crispier texture, you can brush the grape leaves with oil.
• For extra spice, you can add some cayenne pepper to the mackerel mixture or sprinkle with red pepper flakes before serving.

1. Add 1:1.5 water to the rice and cook for 12 minutes or according to the package instructions. When the rice is ready, set it aside to cool.

2. Finely chop the onion, garlic, chili pepper, parsley and coriander.

3 Put all the ingredients in a bowl, add the canned mackerel, drained of its juice, and squeeze the lemon juice over it. Then add the contents to the cooked rice and stir everything.

4. Preheat the oven to 160°C. Take the grape leaves and put 1 tablespoon of the mackerel-rice mixture. Wrap all the leaves tightly and place them in the oven.

5. Bake the wrapped grape leaves for 20 minutes or until crisp.

6. While you wait for the grape leaves to cook, make the sauce. In a bowl, mix the sweet cream, finely grated cucumber, garlic, coriander, a pinch of salt, black pepper and the juice of the remaining lemon.

7 Cover the plate with the prepared sauce and top with the fried grape leaves and mackerel.

8. Garnish with microgreens and add a few tablespoons of olive oil.

The post Mackerel in grape leaves appeared first on Brīvais Vilnis.

• To make this delicious Pasta with Tuna, start by preparing the rice noodle chips. Heat a pot of oil until hot and add the rice noodles. Fry the noodles for a few seconds until crispy, then remove and set aside.
• Bring a pot of salted water to a boil. Add the spaghetti and cook for 5-7 minutes until al dente. Drain the pasta and set it aside.
• Next, chop ginger and garlic into small pieces. Peel the lime and orange and chop the peels into small pieces. Melt the butter in a large pan over a medium heat. Add the garlic, ginger, lime and orange peel, and fry them for a minute until fragrant.
• Slice the cherry tomatoes in half and add them to the pan. Slice the chili and add it to the pan, too. Add the chili paste, tomato juice, pour in coconut milk and stir everything. Finally, add the canned tuna (drained) to the pan. Stir well and cook for 2 minutes.
• Add the prepared spaghetti into the pan and mix everything well. Add finely chopped coriander and celery. Squeeze in lime juice and mix everything well.
• Transfer the pasta to a plate, season with salt and pepper, and garnish with the rice noodle chips. Serve hot and savor the delicious flavors of this Pasta with Tuna!

Tips:

• Cook the spaghetti al dente – this means the pasta should be cooked until it’s still slightly firm to the bite, not overcooked and mushy.
• Use fresh ingredients – fresh ginger, garlic, and herbs will give your dish a more vibrant flavor.
• Adjust the spice level to your taste – the recipe calls for chili paste and chillies, but you can adjust the amount depending on your spice tolerance.
• Use good quality tuna – choose a high-quality canned tuna “Brīvais Vilnis” for the best taste. We recommend “Brīvais Vilnis”.
• Add crunch with rice noodle chips – homemade or store-bought rice noodle chips make a great crunchy accompaniment for the pasta and add a nice textural contrast to the dish.

1. Heat a saucepan with oil and add the rice noodles. Fry the noodles for a few seconds until crispy, then remove and set aside.

2 Bring the water to the boil in a saucepan until it starts to bubble and add the salt. Add the spaghetti and cook for 5-7 minutes until al dente. Drain the pasta and set it aside.

3 Chop the ginger and garlic into small pieces. Peel the lime and orange and chop the peels into small pieces. Melt the butter in a large pan over a medium heat. Add the garlic, ginger, lime and orange peel, and fry them for a minute until fragrant.

4 Cut the cherry tomatoes in half and add to the pan. Slice the chili and add it to the pan, too.

5. Add the chilli paste, tomato juice, pour in the coconut milk and stir.

6. Finally, add the canned tuna (drained) to the pan. Stir well and cook for 2 minutes.

7. Add the pasta to the pan and stir everything together again. Add finely chopped coriander and celery. Squeeze in lime juice and mix everything well.

8. Transfer the pasta to a plate, season with salt and pepper and garnish with fried rice noodles. Serve hot and savor the delicious flavors of this Pasta with Tuna!

The post Pasta with tuna appeared first on Brīvais Vilnis.

• To prepare the soup, begin by cooking the rice in a pot of boiling water with salt, following the instructions on the package. When the rice is cooked, drain it and set aside.
• Next, finely chop the onion into small pieces and melt the butter in a heated pot. Cook the onions in the pot over medium heat until they become transparent and acquire a slightly golden color.
• Now, pour 250ml of water into the pot and heat it up until it’s almost boiling. Once it’s heated, add the sour cream and mix it in while the mixture boils. Then, separate the egg yolk from the egg and add it to the boiling soup. Whisk for half a minute.
• Add the cooked rice to the pot and stir it until it starts to boil. Then, add the finely chopped garlic, coriander, parsley, and dill, and season the mixture with salt, pepper, and lemon juice to taste.
• Leave to simmer for a few more minutes until the flavors have melded together and the sauce has thickened.
• Drain the canned salmon and place it in serving bowls. Add the soup and finish it with olive oil and microgreens.
• Serve the soup with breadsticks or toast, and enjoy the delicious flavors that come together in this wonderful dish.

Tips:

• Use fresh ingredients: Use fresh herbs and vegetables, such as parsley, dill, garlic, and white onion, for a flavorful and healthy soup.
• This prevents the rice from becoming too mushy and helps to maintain its texture. This prevents the rice from becoming too mushy and helps to maintain its texture.
• Use egg yolk for a creamy texture: Try whisking an egg yolk into sour cream before adding it to the soup. This will give the soup a creamy texture and add an extra layer of flavor.
• Garnish with fresh herbs and lemon: Garnish the soup with fresh coriander, parsley, and a squeeze of lemon juice for added flavor and a pop of color. Serve the soup with some crusty bread for a hearty and satisfying meal.
• Try adding some spice: To give your soup a little kick, try adding some spice like cayenne pepper or red pepper flakes. You can also add some curry powder or paprika for a more exotic flavor.

1. Cook the rice in boiling water according to the instructions on the packaging, adding salt during cooking. When the rice is cooked, drain it and set aside.

2. Finely chop the onion into small pieces and melt the butter in a heated saucepan. Cook the onions in the pot over medium heat until they become transparent and acquire a slightly golden color.

3. Then pour 250ml of water into a saucepan and heat until it is almost boiling. Once it’s heated, add the sour cream and mix it in while the mixture boils. Then, separate the egg yolk from the egg and add it to the boiling soup. Whisk for half a minute.

4 Add the cooked rice to the pot and stir until the contents start to boil. Then, add the finely chopped garlic, coriander, parsley, and dill, and season the mixture with salt, pepper, and lemon juice to taste. Leave to simmer for a few more minutes until the flavors have melded together and the sauce has thickened.

5 Drain the canned salmon and put it in a soup bowl. Add the soup and finish it with olive oil and microgreens.

6. Serve the soup with bread or toast and enjoy the different flavours that balance each other in this wonderful dish.

The post Fresh Soup with Salmon appeared first on Brīvais Vilnis.

• Cut a yellow, green, and red bell pepper into long slices, slice black tomato, cut a cucumber into long sticks, and peel an orange with a knife, cut out the soft parts, and add them to the salad mix, squeeze the rest of orange juice over the salad. Cut a plum into slices and add it to the mix, along with a chopped onion, slices of radish, and halved cherry tomatoes.
• Pour in some olive oil, squeeze in half a lemon’s juice, and add salt and pepper to taste. Gently mix all the ingredients together and transfer the salad onto a serving plate.
• Drain the canned tuna and arrange the tuna pieces nicely on the sides of the serving plate. Once the poached eggs are ready, carefully remove them from the sandwich bags and place them on top of the salad.
• For an extra touch of flavor and decoration, sprinkle black tobiko and quinoa over the salad. This fresh and vibrant salad with poached eggs, tuna, and quinoa is now ready to enjoy

Instructions for poached egg;
Ingredients:

• 1 sandwich bag
• Just a drop of oil
• 1 Egg

Preparation:

• Heat a pan of water until just about boiling.
• Grab a sandwich bag and put into the bottom a small bit of olive oil. close the bag and rub with your fingers to smother the oil around the bottom of the bag – this is to make it easier to remove the egg later.
• Place the bag over a bowl and crack an egg into it.
• Remove the bag from the bowl and tie up – you can use anything from a simple knot to a sandwich bag tie, or even a hair clip.
• Place the bag in the water and cook for 3 and a half to 4 and a half minutes, depending on how firm you like your egg.
• Remove the bag and cut off the top under the knot/tie/hair clip/whatever with a pair of scissors.
• Then just tip the egg from the bag and onto the salad and enjoy!

Tips:

• Choose high quality tuna: As canned tuna is the main source of protein in this salad, it’s important to choose a quality product that has been caught and processed sustainably. “Brīvais Vilnis” tuna is the right choice.
• Use a variety of fresh and colorful vegetables: Use a mix of colorful vegetables such as red and green peppers, cherry tomatoes, and cucumbers to add both flavor and visual appeal to the salad. Make sure the vegetables are fresh and of good quality.
• Make a poached egg for added protein: A poached egg is a great way to add protein to the salad. Use a green bag, olive oil, egg, and boiled water to make a pochote egg as shown in the video. Place the pochote egg on top of the salad and garnish with black tobiko for added visual appeal.

1. Bring the water to the boil in a saucepan.

2. Take some cling film and put a few drops of olive oil on it. close the bag and rub with your fingers to smother the oil around the bottom of the bag – this is to make it easier to remove the egg later.

3. Crack an egg into it.

4. Make a closed knot or use a shoelace or hair clip to close the bag.

5 Place the pouch with the egg in boiling water and cook for 3.5 – 4.5 minutes, or depending on how firm the boiled egg tastes.

6. Remove the bag from the water and cut under the knot/lace/hair clip with scissors.

7 Cut the yellow, green and red peppers into longitudinal slices, the dark tomato, the cucumber into long sticks, cut out the soft parts of the orange and add to the salad mix. Cut a plum into slices and add it to the mix, along with a chopped onion, slices of radish, and halved cherry tomatoes.

8. Add a little olive oil, squeeze the juice from the lemon and season to taste with salt and pepper. Gently mix all the ingredients together and transfer the salad onto a serving plate.

9. Drain the canned tuna and arrange the tuna pieces on a plate. Once the poached eggs are ready, carefully remove them from the sandwich bags and place them on top of the salad.

10. Black tobiko roe and quinoa are added for taste and appearance.

The post Salad with Tuna appeared first on Brīvais Vilnis.

• To make the mustard sauce, whisk together 3 egg yolks, Dijon mustard, salt, pepper and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water and continue whisking until the sauce thickens. Once it has reached the desired consistency, remove the bowl from the heat and set it aside.
• In a separate bowl, mix together the salad mix, cherry tomatoes cut in half, chopped sundried tomatoes, and chopped red onion. Add olive oil, squeeze in half the lemon juice, and add salt and pepper to taste. Mix the ingredients together well.
• Spread the cream cheese on each slice of toast and place them nicely on a plate in the middle of the salad mix. Cut the canned salmon into smaller pieces and place them on top of the cream cheese.
• Carefully remove the poached eggs from the sandwich bags and place them on top of the salmon. Pour the mustard sauce over the toast and garnish with black tobiko, basil and capers. Your poached egg and salmon toast is now ready to serve!

Instructions for poached egg;
Ingredients:

• 1 sandwich bag
• Just a drop of oil
• 1 Egg

Preparation:

• Heat a pan of water until just about boiling.
• Grab a sandwich bag and put into the bottom a small bit of olive oil, close the bag and rub with your fingers to smother the oil around the bottom of the bag – this is to make it easier to remove the egg later. close the bag and rub with your fingers to smother the oil around the bottom of the bag – this is to make it easier to remove the egg later.
• Crack an egg into it. Make a closed knot or use a shoelace or hair clip to close the bag.
• Place the bag in the water and cook for 3 and a half to 4 and a half minutes, depending on how firm you like your egg.
• Remove the bag and cut off the top under the knot/tie/hair clip/whatever with a pair of scissors.
• Then just tip the egg from the bag and onto the salad and enjoy!

Tips:

• Poach the eggs properly: Poaching eggs can be tricky, so it’s important to follow the correct method to get perfectly poached eggs. Make sure the water is gently simmering. Also, don’t forget to time the eggs to get them just the way you like.
• Use a flavorful sauce: The steamed sauce made with egg yolks, Dijon mustard, butter, salt, and lemon juice is what brings this dish together. Make sure the sauce is well seasoned and has a good balance of flavors. You can adjust the seasoning to your taste.
• Garnish with fresh herbs and black tobiko: Garnishing the dish with fresh herbs and black tobiko adds both flavor and visual appeal to the dish. Use micro herbs and black tobiko to make the dish look more elegant and appetizing.
• Mix the cream cheese with some lemon juice and black pepper for added flavor.
• Season the salad mix with salt and pepper just before serving to prevent the vegetables from wilting.
• For a healthier version, use whole-grain bread instead of white bread.

1. Bring the water to the boil in a saucepan.

2. Take some cling film and put a few drops of olive oil on it. close the bag and rub with your fingers to smother the oil around the bottom of the bag – this is to make it easier to remove the egg later.

3. Crack an egg into it.

4. Make a closed knot or use a shoelace or hair clip to close the bag.

5 Place the pouch with the egg in boiling water and cook for 3.5 – 4.5 minutes, or depending on how firm the boiled egg tastes.

6. Remove the bag from the water and cut under the knot/lace/hair clip with scissors.

7. Cut the buns and fry them.

8. To make the mustard sauce, whisk the 3 egg yolks, dijon mustard, salt, pepper and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water and continue whisking until the sauce thickens. Once it has reached the desired consistency, remove the bowl from the heat and set it aside.

9. In a separate bowl, place the salad mix, halved cherry tomatoes, chopped sundried tomatoes and chopped red onion. Add olive oil, squeeze in half the lemon juice, and add salt and pepper to taste. Mix the ingredients together well.

10. Spread cream cheese on each slice of toast and place in the middle of the plate. and place them nicely on a plate in the middle of the salad mix. Cut the canned salmon into smaller pieces and place them on top of the cream cheese.

11. Carefully remove the poached eggs from the pouches and place on the salmon. Pour the mustard sauce over the toast.

12. Garnish with black tobiko caviar, basil and capers. Your poached egg and salmon toast is now ready to serve!

The post Poached eggs with salmon on a toast appeared first on Brīvais Vilnis.