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 0.2 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
8819.43
kcal
Carbohydrates
1531.25
g
Proteins
225.11
g
Lipids
181.54
g
Fiber 78.83 g
Saturates 25.51 g
Monounsaturated fatty acids 60.24 g
Polyunsaturated fatty acids 86.88 g
Cholesterol 303.71 mg
Calcium 818.15 mg
Iron 26.44 mg
Zinc 19.02 mg
Vitamin A 235.31 ug
Vitamin C 12.78 g
Folic acid 1406.47 ug
Salt (Sodium) 12982.73 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.