This is a quick ‘cold pickle’. Simply thinly slice the cabbage, onion and radishes and cover with the vinegar in a bowl for 10/15 minutes.
Once bright and pickled, drain the vegetables from the vinegar and leave to one side. Keep the vinegar which will now be a lovely shade of pink.
Soft Boil the eggs - 5 minutes for a soft yolk (longer if you prefer it hard). Once finished cooking, drain the hot water and run the eggs under cold water to cool them down to prevent further cooking.
Peel the eggs and place them in the pink vinegar we saved from the vegetables. Leave for 5-10 minutes to lightly pickle.
For the pesto - blitz all the ingredients in a blender until smooth. This recipe will make extra for the fridge to use with something else later on!
Toast the rye and spread with the cream cheese. Top with the salmon, pickled vegetables, cucumber, cherry tomatoes and cut the eggs into quarters - one egg per person.
Drizzle with the balsamic glaze and some of the pesto before serving with a wedge of lemon and some fresh dill.