Serves 4 people
170 g prawns in brine
3 tsp Nicolas Vahé Pesto / Basil & Lemon
4 slices of rye bread
A handful of mixed salad
1 piece of hot smoked salmon
4 tsp Nicolas Vahé Mayo / Garlic
1 bunch of asparagus in slices
Nicolas Vahé Salt / Black Sea Salt
Heat a frying pan with olive oil and make 4 fried eggs.
Drain the prawns and mix with pesto.
Butter the bread and add salad. Place a fried egg on each slice, add prawns and salmon.
Add a spoonful of mayo on each slice and finish with asparagus and salt and pepper.
Garnish with fresh herbs.
PESTO, BASIL & LEMON, 135 G
MAYONNAISE, GARLIC, 135 G.
SALT, BLACK, 320 G.
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