Bouncer with salmon, ricotta, spinach, olive tapenade
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A modern version of the well-known bouncer.
 
 

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Categorie: Diverse Lunch Zalm Jeroen Meus
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Voor 4 Personen

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
1/2 Lime juice
pinch Cayenne pepper
2 tbsp Olive Oil

Bouncer with salmon, ricotta, spinach, olive tapenade Aanwijzingen

    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.
     

Recept notities

 Source : VTM.be
 

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