Salmon sandwich, red onion, egg

Slice the red onion (1 medium onion) into thin half-rings. Transfer the onion to a bowl or jar. Pour boiling water (100 ml) over it for 30 seconds. Drain the water to remove the bitterness.

Add apple or white wine vinegar (2 tbsp). Add erythritol (0.5 tsp). Add salt (1/2 tsp). Mix thoroughly. Let it marinate for 10 minutes until soft and pink.

Store the pickled onion in the refrigerator for up to 5 days — the flavor intensifies over time.

Toast whole grain bread (2 slices) in a dry skillet until crispy.

Spread low-fat cream cheese (2 tbsp) on the bread. Top with pickled red onion (2 tbsp). Add lightly salted salmon or trout (2 slices).

Boil eggs (2 pcs) hard. Slice the eggs into rounds. Place the eggs on top of the salmon.