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Tarragon Egg Salad with Smoked Salmon and Black Caviar on Brioche
by Chef Pini Ben-Ari
RECIPE

Won the Best Sandwich Sandwich at Kosherfest

Ingredients:

10 hard boiled eggs, chilled

in ice water, and peeled

1 medium size red onion finely chopped

3 tablespoons finely chopped fresh tarragon leaves only

3 tablespoons capers rinsed

in cold water, drained and chopped

2 tablespoons fresh

mayonnaise

3 slices of smoked salmon

Black caviar

Freshly made Brioche

In a mixing boll mash the eggs stir in the tarragon, capers, red onion, mayonnaise. Very light salt to taste and fresh black pepper

To make the sandwich:

Cut the brioche in half, lay on the bottom half the smoked salmon Scoop with ice cream scoop the eggs. Cover the sandwich with the top half.  Garnish with the black caviar on top of the brioche.



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