Open sandwich gravlax & soft-boiled egg


Open sandwich of gravlax with raspberries, unpasteurized cream & soft-boiled egg

  • People
    For 4
  • Cooking time
    20 minutes
  • Resting time
    1 day
  • Winery pairing
    Grand Cordon Rosé


Gravlax with Raspberries
  • 250g fresh salmon
  • 40g coarse salt grains 15g salt
  • 30g granulated sugar
  • 100g fresh raspberries
  • 40g pink peppercorns
  • 1/4 red onion


  • 2 slices farmhouse bread
  • 2 eggs
  • 1/4 red onion
  • Crème fraiche
  • Pink peppercorns
  • 2 raspberries
  • Salt & pepper
  • Baby shoots to garnish


Step 1. Gravlax with Raspberries

  1. Dry the fish in paper towel.
  2. Mix the salt, sugar, raspberries crushed with a fork (keep a few raspberries for the garnish) and the pink peppercorns. Mix thoroughly.
  3. Coat the salmon with this mixture, cover with plastic wrap and put in the fridge for 24h.
  4. Remove the salmon, rinse it and tap gently to dry it.

Step 2. Soft-Boiled Egg

  1. Cook the eggs for 6 min, starting in hot water, and then shell them. Crush the pink peppercorns with a mortar.
  2. Crush a few pieces of raspberry. Thinly slice the onion.

Step 3. Plating-Up

  1. Add oil to the slices of bread and toast them under the grill for 5 min. Thinly slice the salmon.
  2. Spread the toast with crème fraîche and top with the thinly sliced salmon.
  3. Place half a soft-boiled egg and sprinkle with pink peppercorns.
  4. To garnish, add a few pieces of fresh raspberry, a few strips of red onion and a few shoots.

Mumm Grand Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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