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

Salmon 0.3 kg

Eggs 3.0 ud

Table salt 2.0 g

Ingredients for Tartarian sauce (0.2 l) See Recipe

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

Ingredients for Sliced bread (15.0 ud) See Recipe

Patissiere flour 7.5 kg

Sourdough 1.5 kg

Water 4.5 l

Yeast 300.0 g

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.

Needed recipes

4 h

Sliced bread

Type of dish: Bread and pastries
Temperature: Room temperature

15 min

Tartarian sauce

Temperature: Cold
Additional culinary preparation: Sauces