Ingredients
Focaccia bread
2 cans of salmon in water
1 large roasted red bell pepper
1 spring onion
2 hard-boiled eggs
1 tbsp of capers
Mayonnaise: 1 small bunch of basil
1 egg
Mild olive oil
1 lemon
Salt
2 cans of salmon in water
1 large roasted red bell pepper
1 spring onion
2 hard-boiled eggs
1 tbsp of capers
Mayonnaise: 1 small bunch of basil
1 egg
Mild olive oil
1 lemon
Salt
Preparation
20 minutes
To make the basil mayonnaise, blanch the basil for a second, cool it quickly in water and drain thoroughly.
In a glass, place the basil, the egg, the juice of ½ a lemon and salt; blend and add the oil little by little as the mixture thickens, season with salt to taste and set aside in the fridge.
Meanwhile, in a bowl, combine the chopped egg, capers, diced roasted pepper and spring onion; add the mayonnaise to taste and mix.
Cut the focaccia in half, fill with the mixture and add the drained salmon; place in a Tupperware container and refrigerate.
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