Fennel and salmon sandwich
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- Serves: 4 persons
- 125 gplain organic cream cheese
- 4artichoke hearts in oil
- 1 ½ tspfennel seeds
- 2 pinchessea salt
- a littlepepper
- 2 tbsplemon juice
- 1 tbspolive oil
- salt and pepper to taste
- 2 tbspbasil
- 2 tbspdill & mustard dressing
- 100 gsmoked salmon
Step 1Fennel seed cream cheese
Step 2Puree the cream cheese and artichokes, stir in the fennel seeds, season.
Step 3Marinated fennel
Step 4Combine the lemon juice and oil, season. Stir in the basil and fennel, leave to infuse.
Step 6Cut the rolls in half, toast in a frying pan with the cut sides facing down. Spread the top half of each roll with the dill and mustard sauce. Spread the cream cheese on the bottom half of each roll, arrange the salmon and fennel on top, and place the top half of the roll on top.
Step 7use: dill and mustard sauce