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Salmon in Two Recipes

Starters and Tidbits A- A+

Preparation Time: MEDIUM
Serves: 4


  • 100g Smoked Salmon
  • 100g Salmon Loin
  • 4 un Eggs
  • 1 dl Cream
  • 4 slices Rye Bread
  • 50 ml Gallo Reserve Extra Virgin Olive Oil
  • 10 ml Gallo White Balsamic Vinegar
  • 50g Gallo Olives with Pimentos
  • To taste * Salt and Pepper from the mill

Open the eggs carefullly (with a sharp knife and cut with scissors) taking out the yolk and the white. Put the yolk in a small bowl and keep the white at hand. Add a little Gallo White Balsamic Vinegar.
Chop up the salmon loin, also the Gallo Olives with Pimentos, season with Gallo Reserve Olive Oil, salt and pepper and put altogether in  the cup that will serve as a mould. Keep in the refrigerator.
In bain marie whisk the egg-yolks with the vinegar without stopping until they become creamy and cooked, like a mousse. Then add the chopped up smoked salmon.
Whisk gently the cream, not enough to make it "frothy", add Gallo White Balsamic Vinegar, salt and pepper.
Toast and cut the bread.
Fill the egg shell with the smoked salmon paste. Decorate with chopped smoked salmon. Add some sour cream.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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