Toast sushi

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bark the toast slices. Brush the edges with cold water. Place 2 toast slices on top of each other, slightly overlapping. Roll out thinly with a cake roll between 2 layers of foil. Stir cream cheese with milk until smooth.

2. 2

   Season with salt and pepper. Spread half of the rolled out toast slices with it. Wash the cucumber, grate dry and cut into sticks. Wash herbs and shake dry. Remove parsley leaves and dill flags and chop finely.

3. 3

   Cut the chives into small rolls. Wash and drain the sprouts. Mix herbs and sprouts and spread half of them on the toast slices spread with cream cheese. Cover with cucumber sticks and roll up tightly.

4. 4

   Wrap it tightly in foil and put it in a cold place. Spread the remaining slices of toast with 1 tablespoon of liver sausage each. Cover evenly with slices of duck breast and spread with 1 teaspoon of cranberries each.

5. 5

   Likewise roll up, wrap in foil and chill. In the meantime mix light and dark sesame seeds and put them on a flat plate. Pour the rest of the herb mixture onto a flat plate as well.

6. 6

   Spread a wide strip on the rolls with water. Press herb rolls into the remaining herbs, duck rolls into the sesame seeds. If necessary, cut the rolls into 4 cm wide pieces.

Nutrition Facts

KCAL
590 kcal

CARBS
66 g

FATS
27 g

PROTEINS
20 g