Easter brunch with eggs, salmon and fresh herbs

Ingredients

• 6 fresh eggs
• 200 g smoked salmon
• 200 g cream cheese (plain)
• 1 bunch chives, finely chopped
• 1 bunch fresh dill
• 1 sourdough loaf or multigrain bread
• 150 g lamb's lettuce
• 1 punnet cherry tomatoes
• 1 bunch radishes
• 2 tbsp capers
• 2 tbsp olive oil
• 1 lemon
• Coarse sea salt and freshly ground pepper

Instructions

1. 1

   Cook the eggs soft‑boiled: bring a pan of water to a boil and cook the eggs for 6 minutes. Then transfer them to cold water so they’re easy to peel.Mix the cream cheese with finely chopped chives, dill and a pinch of salt and pepper. Taste and adjust seasoning. Chill the mixture in the fridge until you’re ready to serve.Slice the bread into thick slices. Toast them in a grill pan or in the toaster until golden brown and crispy.Wash the radishes and cut them into thin slices. Halve the cherry tomatoes and rinse the lamb’s lettuce thoroughly.Peel the cooled eggs and cut them in half. Arrange them on a deep dish or salad plate.Set the table completely: place the toasted slices of bread on a dinner plate, arrange the smoked salmon on a platter and put the herb cream cheese in a small bowl in the middle.Arrange the lamb’s lettuce, radishes and cherry tomatoes on the breakfast or salad plates. Drizzle with a splash of olive oil and a few drops of lemon juice.Garnish everything with fresh dill, a few capers and coarse sea salt. Put everything on the table at once so everyone can help themselves to their favourite combinations.