Smoked Salmon with Dill Mushroom Ragout and Fried Egg

Smoked Salmon with Dill Mushroom Ragout and Fried Egg

A simple recipe that offers some great flavors as well as nourishment. Having fish within your weekly eating routine will keep you up to par on your omega-3 and fish oils. Removing the egg’s yolk will reduce the phosphorus levels.


  • 1 tablespoon + 1 tsp olive oil
  • 1 cup mushrooms, chopped
  • ¼ cup red onions +1 tbsp, finely chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh dill + 1 tsp, finely chopped
  • 4 eggs, lightly beaten
  • ½ cup cooked salmon (or other leftover cooked fish), flaked
  • 1 tbsp jalapeno pepper, chopped (optional)
  • 2 raw seaweed wraps


  1. Heat the oil in a frying pan and add onion, mushrooms and lemon juice. Fry until soft, sprinkle with dill and set aside.
  2. For the eggs, heat a teaspoon of oil in a small pan and add eggs. Cook them to desired consistency.
  3. To assemble the wraps, layer the mushrooms, eggs and salmon onto each seaweed wrap. Sprinkle with dill and jalapeno peppers, roll up and serve immediately

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