Toast sushi
- 16 slices toasted bread (á 30 g) span>
- 200 g double-cream cream cheese
- 2-3 EL Milk
- salt
- pepper
- 150 g cucumber
- 1 bunch parsley
-
1 Bund Dill - 1 Bund Chives
- 40 g span> Alfalfa sprouts
- 4 EL Truffle liver sausage
- 50 g sliced smoked duck breast
- 4 span> TL Wild cranberries
- 1 EL peeled sesame
- 1 EL Sesame
-
cling film
45 minutes div>
light
- 1.
- Debark 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. Mix the cream cheese with milk until smooth.
- 2.
- Season with salt and pepper. Brush half of the rolled out toast slices with it. Wash the cucumber, rub dry and cut into sticks. Wash the herbs and shake dry. Pluck parsley leaves and dill flags and chop finely.
- 3.
- Cut the chives into small rolls. Wash and drain the sprouts. Mix the herbs and sprouts and distribute half of them on the toast slices coated with cream cheese. Cover with cucumber sticks and wrap tightly.
- 4.
- Wrap tightly in foil and chill. Spread the remaining slices of toast with 1 tablespoon of liver sausage each. Cover evenly with slices of duck breast and brush with 1 teaspoon of cranberries each.
- 5.
- Also roll up, wrap in foil and refrigerate. In the meantime, mix the light and dark sesame seeds together and place on a flat plate. Put the rest of the herb mixture on a flat plate.
- 6.
- Spread a wide strip of water on the rolls. Press the herb rolls into the remaining herbs and the duck rolls into the sesame seeds. If necessary, cut the rolls into pieces approx. 4 cm wide.
1 person approx.:
- 590 kcal li>
- 2470 kJ
- 20 g protein
- 27 g fat
- 66 g carbohydrates
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