Salmon sandwich, "Viking"

20 min
Type of dish: Sándwich
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of soy
Traces of soy
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 0.133 l
Eggs 0.5 ud
Capers in vinegar 1.667 g
Onion 0.025 kg
Gherkins in vinegar 0.008 kg
Parsley 0.333 g
Table salt 3.333 g
See Recipe
Patissiere flour 8.333 kg
Water 5.0 l
Sourdough 1.667 kg
Sugar 0.333 kg
Flour enhancer 83.333 g
Yeast 333.333 g
Table salt 166.667 g
Sunflower oil 0.667 l
Skimmed powdered milk 208.333 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
9669.93
kcal
Carbohydrates
1700.57
g
Proteins
247.82
g
Lipids
188.69
g
Sugars 94.67 g
Salt (Sodium) 14439.51 mg
Folic acid 1552.67 ug
Vitamin C 12.71 g
Vitamin A 228.64 ug
Zinc 20.91 mg
Iron 29.08 mg
Calcium 894.79 mg
Cholesterol 258.38 mg
Polyunsaturated fatty acids 94.75 g
Monounsaturated fatty acids 56.89 g
Saturates 26.24 g
Fiber 87.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.