40 min
Type of dish: Finger foods
Temperature: Room temperature
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bread 50.0 g
Smoked salmon 0.125 kg
Preserved chilli 0.15 kg
Mayonnaise sauce 0.025 l
Modena vinegar reduction 0.025 l
Elaboration
  • Slice the bread and toast the slices over the griddle.
  • Spread some mayonnaise on the toast.
  • Spread the piperrada on top and then add a rolled slice of smoked salmon on top.
  • Add some slices of chili to the salmon.
  • Sprinkle over some balsamic vinegar.
Nutritional information (1 portion)
Fiber 0.56 g
Saturates 0.84 g
Monounsaturated fatty acids 3.35 g
Polyunsaturated fatty acids 1.28 g
Cholesterol 25.5 mg
Calcium 20.07 mg
Iron 0.83 mg
Zinc 0.72 mg
Vitamin A 86.0 ug
Vitamin C 29.31 g
Folic acid 11.84 ug
Salt (Sodium) 646.41 mg
Sugars 4.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.