Recipes
Bouncer with salmon, ricotta, spinach, olive tapenade(Featured Chef Jeroen Meus)
Prep
15m
Cook
10m
Gallery
| Category: | Lunch Fish dishes |
| Seasons | |
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Ingredients
For
4
Person(s) Serving size 4 People
Bouncer
| 8 slices Rye bread |
| 4 slices Raw salmon |
| 8 leaves Spinach |
| 4 tbsp Ricotta |
| 1 tbsp Musterd |
| 4 Eggs |
| lump Butter |
| 2 matsmatjes Cress |
Tapenade
| 100 g Olives, pitted |
| 1 Anchovy fillet |
| 1 tbsp Parsley, minced meat |
| ½ Lime juice |
| pinch Cayenne pepper |
| 2 tbsp Olive Oil |
Bouncer with salmon, ricotta, spinach, olive tapenade Directions
Tapenade -Mix all the ingredients of the tapenade in the blender.
Bouncer - Mix ricotta with the mustard. Cut the crusts of the rye bread and spread a slice of bread with the tapenade. Cover the tapenade with spinach. Place a slice of salmon on the spinach.
Coat the salmon with the ricotta and finish with a slice of rye bread.
Grill the croque in the croque-monsieur machine until the salmon is done.
Meanwhile, bake a fried egg in the butter and arrange on the croque.
Serve with a little cress.
Notes
Source : VTM.be
More Details
| Source | Jeroen Meus |
| Website |
