Two kinds of sandwiches

Name: Two kinds of sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 100 g Fresh cream; 1-2 TEASPOONS Worcestershire sauce; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 Beet Cress; 125 g Double cream cream cheese; 3-4 Stem(s) Dill; 3 discs (60 g each) Wholemeal bread; 150 g smoked salmon; 4 discs Toast without rind (à approx. 18 g)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
100 g Fresh cream
1-2 TEASPOONS Worcestershire sauce
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 Beet Cress
125 g Double cream cream cheese
3-4 Stem(s) Dill
3 discs (60 g each) Wholemeal bread
150 g smoked salmon
4 discs Toast without rind (à approx. 18 g)

Directions

1
Put the eggs in boiling water and boil for about 9 minutes. Drain, rinse, remove the shell and let the eggs cool down. Finely chop the eggs. Mix crème fraîche and Worcestershire sauce. Season well with salt and pepper. Mix in the eggs. Cut cress from the bed and mix in
2
Mix cream cheese and pepper. Wash the dill, shake dry and pluck the flags from the stalks. Spread slices of wholemeal bread with cream cheese. Cover 1 slice with salmon and dill, place the coated side of the 2nd slice on top, spread with cream cheese and cover with salmon and dill. 3. place the coated side of the slices on top and press down lightly. Cut into 4 pieces with a sharp knife
3
Spread the egg salad over 2 slices of toast, place 1 slice of toast on each, press lightly and cut diagonally. Arrange sandwich breads on a shelf