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Mackerel, poached egg and caviar

25 min.


2 pers.


  • 1 can mackerel in tomato
  • 2 sandwich bread light or dark
  • 2 handfuls rucola or spinach leaves
  • 1 dl. panna cotta
  • 1/2 dl. heavy cream 38% or whole milk
  • Finely chopped dill
  • 2 eggs
  • Caviar
  • Crushed seaweed flakes
  • Sea salt
  • Ground pepper

This is how you do it

  • Drain the mackerel.
  • Wash and rinse the lettuce and dip it dry in a cloth or use a salad sling.
  • Whisk panna cotta with heavy cream, finely chopped dill, sea salt and ground pepper.
  • Spread the bread with the panna cotta cream and add lettuce on top. Spread the mackerel pieces on the lettuce, garnish with 1 tbsp. caviar, poached egg and add a sprinkle of crushed seaweed.


  • Brush a cup with a few drops of oil and foil it with a piece of cling film.
  • Break the egg into the cup and close the pack by twisting the foil shut.
  • Put the packed eggs in boiling water in a pan and let them boil for just under 5 minutes, let them cool for a few minutes.
  • Enjoy!