Bread sandwich roll


Servings: 4
Cooking time: 30 min

Original bread sandwich roll with fish and vegetables

Ingredients


toasted bread 16 slices
canned saira 400 g
green peas 200 g
pickled cucumbers 200 g
tomatoes 200 g
red onion 100 g
celery stalk 120 g
garlic 2 cloves
cream cheese 300 g
cream (10%) 100 ml
lemon juice 25 ml
TO TASTE:
fresh chili pepper
salt
black pepper

Instructions


Step 1

For the filling, chop the tomato, onion, celery stalk, chili peppers and cucumbers.

Step 2

Combine with the peas and fish, squeeze in the garlic clove, salt, pepper, lemon juice and mix.

Step 3

Separately mix the cream cheese and cream and dress the vegetables and fish with the mixture.

Step 4

Cut the crusts off the toast. Roll out the crumbs with a rolling pin and overlap them on the clingfilm, 4 pieces long and 4 wide.

Step 5

Flatten with a rolling pin and spread the filling over the surface, slightly away from the edges. Roll up the roll and wrap it tightly in the foil.

Step 6

Put in the refrigerator for 2 hours, then cut and serve. Bon appetit!


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