Salmon sandwich, "Viking"
Allergens:
Ingredients for 5 portions
Calculate portions
Tartarian sauce
0.2 l
Sliced bread
15.0 ud
Salad tomato
0.2 kg
Rocket
50.0 g
Table salt
2.0 g
Mayonnaise sauce
0.2 l
Eggs
0.75 ud
Capers in vinegar
2.5 g
Onion
0.038 kg
Gherkins in vinegar
0.013 kg
Parsley
0.004 g
Table salt
0.001 g
Patissiere flour
7.5 kg
Sourdough
1.5 kg
Table salt
150.0 g
Sunflower oil
0.6 l
Skimmed powdered milk
187.5 g
Sugar
0.3 kg
Flour enhancer
75.0 g
Elaboration
- Marinate the salmon for three days before its use..
- Prepare the tartar sauce.
- Boil the eggs. Peel them and set aside.
- Cut the tomato into fine slices.
- Pick a rocket.
SET UP
- Spread a bit of tartar sauce onto a slice of bread and add thin tomato slices and the rocket on top.
- Cover with another bread slice and place the tartar sauce and salmon on it and top with another slice of bread.
- Cover with the grated boiled egg.
- Cut the sandwich in two halves and remove the crust with a serrated knife.
- Place on a plate with a dessert knife and fork.
Nutritional information (1 portion)
Energy
12194.43
kcal
Carbohydrates
2251.25
g
Proteins
308.81
g
Lipids
192.34
g
Fiber
109.43
g
Saturates
26.95
g
Monounsaturated fatty acids
61.41
g
Polyunsaturated fatty acids
91.47
g
Cholesterol
303.71
mg
Calcium
953.85
mg
Iron
36.34
mg
Zinc
26.22
mg
Vitamin A
235.31
ug
Vitamin C
12.78
g
Folic acid
1604.47
ug
Salt (Sodium)
13915.13
mg
Sugars
85.38
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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