Wholemeal Sandwiches with Four Toppings
Ingredients
- Ingredients
- 8 slices À 60 g (approximately 2 ounces) Whole Wheat Bread
- For the fish cream
- 20 grams (approximately 3/4 ounce) Smoked salmon
- 50 grams (approximately 1 3/4 ounces) Sour cream (20% fat content)
- 30 grams (approximately 1 ounce) Quark
- 1 tsp Mustard
- For the curry cream
- 1 tsp Curry
- 80 grams (approximately 3 ounces) cream cheese
- For the cream cheese
- 80 grams (approximately 3 ounces) cream cheese
- 20 grams (approximately 3/4 ounce) Quark
- salt
- set
- 2 Cherry tomatoes
- 2 leaves Lollo rossa
- ¼ bunch chopped, curled parsley
Preparation steps
Rinse and quarter the cherry tomatoes. Rinse lettuce leaves and spin dry.
For the fish cream: In a food processor, puree the smoked salmon with the mustard, cottage cheese and sour cream.
For the curry cream: Mix together the cream cheese and the curry powder.
For the avocado cream: Peel, halve and pit the avocado, dice and puree with the cottage cheese. Season with salt and pepper.
For the cream cheese: mix together the cream cheese and cottage cheese and season with salt.
Spread 2 slices of bread with the fish cream, top each with a piece of bread and spread with curry cream. Top each with another slice of bread and spread the avocado cream over. Top with 2 more slices of bread and spread the cream cheese over. Cut each stack on the diagonal, sprinkle with parsley and top with tomato wedges.
Place a lettuce leaf on a plate and put the bread on it.
