Salmon sandwich, "Viking"

20 min
Type of dish: Sandwich
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
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
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.