Ingredients
One 7.5-ounce can wild Red Sockeye
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons lemon zest (1 lemon)
1 tablespoon fresh lemon juice
2 teaspoons minced shallot (about half a shallot)
Freshly ground pepper
4 slices multigrain bread
4 hard-boiled eggs
1 1/2 teaspoons sea salt
1/2 teaspoon curry powder
Sprouts, for serving
Preparation
Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice. Scatter remaining lemon zest over them, top with sprouts, and serve.
