A miniature club sandwich with festive vibes that's perfect for a single bite.
Puree the cooled spinach. Add the egg yolks to the spinach puree, along with the olive oil, cornstarch, baking powder, cayenne pepper, and salt.
On the other hand, whip the egg whites until stiff and gently fold them into the mixture using a spatula. Once the mixture is homogeneous, stop mixing.
Preheat the oven to 180°C. Prepare a baking sheet lined with parchment paper, pour the batter and spread it evenly using a spatula or a silicone spatula. Place in the oven to bake. The cooking time does not exceed 10 minutes, but it varies depending on the ovens, so keep an eye on it.
Once cooked, remove from the oven, place the tray on a rack, and cover with a cloth while waiting for it to cool.
Cut the salmon fillet into small cubes, cook it in a pan, set aside, and let it cool.
Blend all the ingredients together except for the salmon. Once the mixture is smooth, add the cooled salmon, breaking it up well so that it mixes in thoroughly.
Cut the edges of the spinach biscuit to form a nice rectangle, then cut the biscuit in half to obtain 2 equal-sized rectangles.
On one of the two rectangles, spread the salmon avocado filling, then cover it with the second rectangle, turning it over to have the smooth side of the biscuit visible.
Chill for at least 30 minutes before cutting.
Finally, cut equal-sized strips and then cut them into triangles. Find this detailed recipe with images and more tips on the blog.
Puree the cooled spinach. Add the egg yolks to the spinach puree, along with the olive oil, cornstarch, baking powder, cayenne pepper, and salt.
On the other hand, whip the egg whites until stiff and gently fold them into the mixture using a spatula. Once the mixture is homogeneous, stop mixing.
Preheat the oven to 180°C. Prepare a baking sheet lined with parchment paper, pour the batter and spread it evenly using a spatula or a silicone spatula. Place in the oven to bake. The cooking time does not exceed 10 minutes, but it varies depending on the ovens, so keep an eye on it.
Once cooked, remove from the oven, place the tray on a rack, and cover with a cloth while waiting for it to cool.
Cut the salmon fillet into small cubes, cook it in a pan, set aside, and let it cool.
Blend all the ingredients together except for the salmon. Once the mixture is smooth, add the cooled salmon, breaking it up well so that it mixes in thoroughly.
Cut the edges of the spinach biscuit to form a nice rectangle, then cut the biscuit in half to obtain 2 equal-sized rectangles.
On one of the two rectangles, spread the salmon avocado filling, then cover it with the second rectangle, turning it over to have the smooth side of the biscuit visible.
Chill for at least 30 minutes before cutting.
Finally, cut equal-sized strips and then cut them into triangles. Find this detailed recipe with images and more tips on the blog.
8 servings
8
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