Another trip to good old Trader Joe’s on a rainy Friday afternoon yielded some new ingredients for sandwiches that we just had to try. Here is our first go at a chicken truffle mousse Pâté, which almost melts when heated, but tastes quite nice. The scrambled eggs was of course the brainchild of Wendie, who every few weeks has urgent cravings for scrambled eggs. And if you wonder what the letters in the background of the pictures says, this is an old Swedish container called Madam Blue used for soap (sæbe). We got these from Anders’ mother, some of the last memories of his Swedish childhood cottage near Hyltebruk.
- 1 slice of lingonberry bread
- 3 tbs chicken truffle mousse pâté
- 1 slice of pastrami
- 1 tbs scrambled eggs
- 1 pinch of dukkah
- 1 slice of cucumber, diced
Spread the pâté on the bread, and toast in the oven until both are hot (but not burnt). Place the pastrami, then scrambled eggs, sprinkle the dukkah, and top with the diced cucumber. Enjoy while warm.