Eggs benedict with SAS SENAP mustard sauce, GANGLAT potato pancakes, and SJORAPPORT cured salmon

INGREDIENTS:

• 4 eggs
• 30ml vinegar
• 4 GANGLAT shredded potato pancakes
• 4 slices of SJORAPPORT cured salmon
• 100g SAS SENAP mustard and dill sauce
• 30-50g cream cheese
• ROSTAD LÖK fried onion

STEP BY STEP:

FOR POACHED EGGS

• Fill a small pot with water (about ½ full).
• Add the vinegar.
• Bring to boil and lower the heat.
• Crack one egg at a time into a small bowl and add it carefully to the boiling water.
• Slightly increase the heat.
• Once the egg white is ready and the yolk remains runny, carefully remove the egg with a slotted spoon.

FOR GANGLAT SHREDDED POTATO PANCAKES

• Add some olive oil to a pan.
• Once heated, add the GANGLAT shredded potato pancakes.
• Cook from both sides until golden.

SERVING

• Place the pancake on a plate.
• Spread some cream cheese.
• Then, place one slice of SJORAPPORT cured salmon.
• Add a poached egg on top.
• Put a spoonful of SAS SENAP mustard and dill sauce.
• Garnish with ROSTAD LÖK fried onion.