Poultry & salmon sandwiches

Name: Poultry & salmon sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 3 Eggs; 1 can(s) (210 ml) Tuna, natural; 125 g Salad cream (20% fat); 4 TABLESPOONS Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Cucumber; 2 Tomatoes; 12 Sandwich toasts; 6 discs (30 g each) smoked turkey breast; 200 g Horseradish cream cheese; 7-10 Tbsp a few squirts of lemon juice; 6 Lettuce leaves; 175 g smoked salmon; 7-10 Tbsp Dill and lemon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

3 Eggs
1 can(s) (210 ml) Tuna, natural
125 g Salad cream (20% fat)
4 TABLESPOONS Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Cucumber
2 Tomatoes
12 Sandwich toasts
6 discs (30 g each) smoked turkey breast
200 g Horseradish cream cheese
7-10 Tbsp a few squirts of lemon juice
6 Lettuce leaves
175 g smoked salmon
7-10 Tbsp Dill and lemon

Directions

1
Hard boil the eggs for about 10 minutes. Then rinse with cold water, peel and cut into slices. Drain tuna and puree. Mix with salad cream and 2 tablespoons crème fraîche and season with salt and pepper.
2
Wash the cucumber and slice it thinly. Clean, wash and slice the tomatoes. Roast 6 slices of toast, cut in half diagonally and cover half with tuna cream, egg, cucumber, tomato and turkey.
3
Place the remaining toast halves on top. Mix the remaining crème fraîche, cream cheese and lemon juice, season with salt and pepper. Wash the salad leaves, pluck a little smaller. Roast remaining slices of toast.
4
Spread with the cream cheese, also cut in half diagonally. Cover with salad and salmon. Garnish with dill and lemon.