Nutrition Facts
8 servings
8
Recipe Bite-sized Green Club Sandwich with Salmon and Avocado
A miniature club sandwich with festive vibes that's perfect for a single bite.
The soft savory spinach biscuit
4 eggs
250 cooked drained spinach
40 Olive oil
100 cornstarch
½ Baking powder
1 pinch cayenne pepper
1 pinch salt
The salmon oatmeal topping.
280 salmon steak
½ Lemon juice
6 medium avocado
80 fresh cheese
80 mascarpone
Directions
1
Puree the cooled spinach. Add the egg yolks to the spinach puree, along with the olive oil, cornstarch, baking powder, cayenne pepper, and salt.
2
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.
3
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.
4
Once cooked, remove from the oven, place the tray on a rack, and cover with a cloth while waiting for it to cool.
5
Cut the salmon fillet into small cubes, cook it in a pan, set aside, and let it cool.
6
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.
7
Cut the edges of the spinach biscuit to form a nice rectangle, then cut the biscuit in half to obtain 2 equal-sized rectangles.
8
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.
9
Chill for at least 30 minutes before cutting.
10
Finally, cut equal-sized strips and then cut them into triangles. Find this detailed recipe with images and more tips on the blog.
Ingredients
The soft savory spinach biscuit
4 eggs
250 cooked drained spinach
40 Olive oil
100 cornstarch
½ Baking powder
1 pinch cayenne pepper
1 pinch salt
The salmon oatmeal topping.
280 salmon steak
½ Lemon juice
6 medium avocado
80 fresh cheese
80 mascarpone
Directions
Directions
1
Puree the cooled spinach. Add the egg yolks to the spinach puree, along with the olive oil, cornstarch, baking powder, cayenne pepper, and salt.
2
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.
3
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.
4
Once cooked, remove from the oven, place the tray on a rack, and cover with a cloth while waiting for it to cool.
5
Cut the salmon fillet into small cubes, cook it in a pan, set aside, and let it cool.
6
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.
7
Cut the edges of the spinach biscuit to form a nice rectangle, then cut the biscuit in half to obtain 2 equal-sized rectangles.
8
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.
9
Chill for at least 30 minutes before cutting.
10
Finally, cut equal-sized strips and then cut them into triangles. Find this detailed recipe with images and more tips on the blog.
Notes
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