These stuffed bread boats scream spring! They are filled with a mixture of egg, crème frache, salmon and capers and look great on the Easter table.
For 4 sandwiches
- 4 pistols
- 50 grams of crème frache
- splash of milk
- 3 eggs
- 1/2 teaspoon salt
- Black pepper
- 80 grams raw salmon (smoked salmon is also possible, but is less tasty)
- 1/2 green bell pepper
- 2 tablespoons capers
- 1 spring onion
- 10 sprigs of chives
Tip: prepare all ingredients in advance, but do not wait until just before you sit at the table before baking.
Preheat your oven to 180 degrees. Cut a V out of the top of the buns and pluck some extra from the inside of the bread.
Stir the crème frache with the milk. Stir in the eggs along with the salt and pepper. Cut the salmon into cubes, as well as the bell pepper. Finely chop the spring onion and chives.
Place the buns on a baking tray lined with baking paper. Divide all ingredients except the egg mixture over the buns. Now carefully pour in the egg mixture, in small intervals so that the mixture can settle to the bottom.
Bake the bread boats in the oven for 20 minutes until the eggs have set.