Sour cream (creme fraîche)
Prepare a sauce with sour cream (creme fraîche), fresh dill and add a fresh touch with our Early Royal extra virgin olive oil. Stir until all ingredients are perfectly mixed.
On the other side, boil eggs in water. Then cut a couple of them into slices and place on a black bread wafer.
Paint the eggs layer with the sauce that we have prepared at first. Afterwards, add some slices of cucumber. Finish the sandwich with smoked salmon and optionally, with a few sprigs of dill.
Accompany this fine sandwich with an original craft beer. We chose a low fermentation one; it is ARRIACA Vikingator. Aromas of tangerine and candy of German hops predominate, combined with orange and pine of American hops. The aroma of the roasted malt which provide the color is perfectly balanced and combines perfectly with this smoked salmon sándwich!