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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, cover the eggs with cold water and bring to a rolling boil. | 2. Cover, remove from the heat and let stand for 8 minutes. | 3. Drain the eggs and cool under running water, shaking the pan to crack the shells. | 4. Drain again and pat dry, then peel and coarsely chop. | 5. Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread. | 6. Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon. | 7. Spoon the eggs on top, season with salt and pepper and close the sandwiches. | 8. Press gently, cut the sandwiches in half and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333
horseradish	2	teaspoons	drained	4.8	1.129	0.11800000000000001	0.069
rye bread pumpernickel	8	slices		-	-	-	-
radish	4		sliced	5.76	1.224	0.2448	0.036000000000000004
alfalfa	1/4	cup		1.8975	0.1732	0.3292	0.0569
scallion	2		sliced	64.0	14.68	3.66	0.38
salmon	1/2		sliced smoked	20.1167	0.0	2.8107	0.8982
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.