Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Scandinavian-inspired Smoked Salmon Egg Sandwich
Serving Amount
Ingredients
2 slices rye bread
2 tsp. olive oil, if using pan method
2 tbsp. cream cheese
1⁄2 cup arugula
2 tsp. lemon juice
1⁄4 English cucumber, sliced thin
2 eggs, boiled to preference, sliced
4 oz. smoked salmon
honey mustard drizzle to taste (or mix 1 Tbsp. mustard with 1/2 tsp. honey and 1 tsp. olive oil)
fresh cracked pepper
Instructions
Step 1
Toast sourdough in a toaster or on a pan. For the pan method, heat a medium-size skillet over medium-low heat with olive oil. Once warm, add bread and toast on each size until golden brown.
Step 2
Add 1.5 Tbsp of cream cheese to each piece of bread. Top with arugula and a squeeze of lemon juice. Follow up with cucumber slices, egg slices and salmon. Drizzle honey mustard to taste along with fresh cracked pepper. Enjoy!
