Sandwiches: 4 Ways
Ingredients
- For the crab
- 150 grams cooked Deep sea crab
- 2 slices Whole Wheat Bread
- butter
- 2 Pickled cucumbers
- 1 sheet Iceberg lettuce
- Dill (or dill flowers)
- For the cream cheese
- 150 grams cream cheese
- 2 slices Black bread
- butter
- 2 Oak leaf lettuce
- 1 Cherry tomato
- 4 slices Cucumber
- Celery
- freshly ground peppers
- For the quail egg
- 200 grams Tartare
- 1 shallot
- salt
- freshly ground peppers
- 4 Quail egg
- butter
- 1 sm piece Cucumber
- 2 Lettuce
- Chervil
- For the chopped egg
- 2 hardboiled eggs
- 2 slices Whole Wheat Bread
- butter
- 2 sheets Oak leaf lettuce
- 40 grams Salmon caviar (or trout)
- Dill (for garnish)
Preparation steps
For the crab: Dice cucumber and slice lettuce.
Cut slices of bread in half, spread with butter, add lettuce. Top with crabs and garnish with cucumber and dill.
For the cream cheese: Cut bread slices and lettuce leaves in half. Spread butter onto bread and top with lettuce. Spread with cream cheese and garnish with quartered tomatoes, cucumber slices, celery leaves and pepper.
For the quail egg: Peel shallot. Minc half and slice the other half. combine tartare, minced shallot, salt and pepper.
Cook quail eggs in hot butter.
Cut bread slices and lettuce leaves in half. Spread butter onto bread and top with lettuce. Sprinkle with tartar and an egg to each. Garnish with remaining shallots and chervil leaves.
For the chopped egg: Peel and mince eggs.
Cut bread slices and lettuce leaves in half. Spread butter onto bread and top with lettuce. Add minced eggs and caviar. Garnish with dill.
Serve sandwiches at room temperature or chilled.
