Mini sandwich with pesto and smoked salmon
Allergens:
Ingredients for 5 portions
Calculate portions
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
Flour enhancer
0.278 g
Yeast
1.111 g
Table salt
0.556 g
Sunflower oil
0.002 l
Skimmed powdered milk
0.694 g
Table salt
0.2 g
Olive oil
0.02 l
Garlic, bulb
0.2 ud
Parmesan cheese
0.01 kg
Elaboration
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.
SET UP
- 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)
Energy
132.32
kcal
Carbohydrates
6.43
g
Proteins
3.37
g
Lipids
10.29
g
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.
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