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sandwich recipes

Sandwich with smoked salmon and mascarpone cheese

sandwich recipes
Cold smoked salmon (fillets) — 150 g
Artichoke bottoms in oil — 4 pcs.
Mini asparagus — 12 pieces.
Croissants — 4 pcs.
Frize Salad — 100 g
Chardly salad — 30 g
Lime juice — 10 ml
For sauce
Cucumber — 1 piece.
Sun-dried tomatoes — 15 g
Sweet pepper — 1/2 pcs.
Carrots in Korean — 50 g
Chives onion — 5 g
Mascarpone cheese — 200 g
Lime (peel) — 1 pc.

Cut the fillet of salmon into thin slices.
Cut artichoke bottoms into 4 parts.
Mini asparagus blanch in boiling salted water for 2 minutes.
Prepare the sauce. Peel the cucumber from the peel.
Sun-dried tomatoes, sweet pepper, cucumber, carrots in Korean and chive-onion finely chopped.
Mix the mascarpone cheese with sliced vegetables.
Add 30 ml of oil from artichokes and lime zest, pepper.
Croissants cut along and lightly bake in the oven.
Half the croissants grease the prepared sauce.
Salad leaves fill with lime juice.
Lay alternately on each croissant a mix of salad leaves, slices of smoked salmon, mini-asparagus, artichokes.



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