Читать книгу Summer Kitchen - Bernhard Long - Страница 76

Serves 8

120 grams of cooked Pandalus borealis (refrigerated)

1/2 bunch of dill

1 tablespoon citrus juice

35 grams baby spinach leaves

4 slices of sandwich toast

4 tablespoons butter

200 grams of smoked salmon, sliced

8 teaspoons horseradish (glass)

to decorate small lemon wedges

The preparation sequence

let shrimp underwater washing and dry. clean Dill in water, shake dry. Flags and pluck up on something to decorate, finely shred. Mix shrimp with citrus juice and dill. Spinach underwater washing and allow to dry well. diagonally crush bread slices in half, brush with butter.

Salmon into wide strips mince, mix with the shrimp. Distribute spinach on the loaves. give salmon and prawn mixture on top. The 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.