Mini sandwich with pesto and smoked salmon

45 min
Type of dish: Appetizers and canapes
Temperature: Cold
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sliced bread 0.05 ud
Smoked salmon 0.025 kg
Pesto sauce 0.025 l
Tomato 0.063 kg
Olive oil 0.013 l
Table salt 0.25 g
Butter, substitute 0.006 kg
Toasted Sesame 6.25 g
Sakura Mix shoots 0.001 kg
Patissiere flour 0.028 kg
Water 0.017 l
Sourdough 0.006 kg
Sugar 0.001 kg
Flour enhancer 0.278 g
Yeast 1.111 g
Table salt 0.556 g
Skimmed powdered milk 0.694 g

For the pesto sauce

For the tomato emulsion:

  • Wash the tomatoes, deseed them and cut them into quarters.
  • Blend the tomatoes and add salt until you get a very smooth puree.
  • Add a little oil in a slow stream, while continuing to blend until a homogeneous emulsion is obtained.


  • Place a layer of pesto sauce on one of the slices of bread.
  • Place a layer of tomato emulsion on the other slice.
  • Place a fillet of smoked salmon on one of the two slices of bread.
  • Cover with the other slice, bringing the sauces into contact with the smoked salmon.
  • Trim the edges of the sandwich.
  • Brush the top layer of the sandwich with melted butter and sprinkle with toasted sesame.
  • Cut the mini sandwiches.
  • Decorate with a few drops of the two sauces and sprouts.
Nutritional information (1 portion)
Fiber 0.63 g
Saturates 2.06 g
Monounsaturated fatty acids 6.23 g
Polyunsaturated fatty acids 1.6 g
Cholesterol 7.33 mg
Calcium 47.13 mg
Iron 0.5 mg
Zinc 0.3 mg
Vitamin A 32.31 ug
Vitamin C 1.51 g
Folic acid 14.72 ug
Salt (Sodium) 206.65 mg
Sugars 1.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.