Wholemeal sandwich with smoked salmon, horseradish cream cheese & dill
- 210 g whole wheat flour
- 295 g wheat flour type 550
- 30 g Butter
- 45 g wheat sourdough
- 10 g sugar
- 10 g Malzpulver
- 10 g salt
- 32 g fresh yeast
- 260 ml warm water
- 250 g cream cheese
- 50 g of hot horseradish
- Salt
- freshly ground black pepper
- Zest of ¼ lemon
- a little dill
- 200g sliced smoked salmon
- freshly grated horseradish
- a few branches of dill
- Combine all ingredients in a food processor and knead slowly for about 5–7 minutes. Let the dough rest for about 30–40 minutes, then fold it several times on a work surface and let it rest again for 30–40 minutes. Fold it once more, place it in a greased loaf pan, and let it rise for 30–40 minutes. Bake in a preheated oven at 200°C (390°F) for 20 minutes, then reduce the heat to 180°C (350°F) and bake for another 20 minutes.
- For the cream cheese, mix all the ingredients together and season with salt and pepper.
- Spread the toast slices with cream cheese and scatter dill sprigs on top. Generously cover the toast with salmon and fold it over. Garnish with fresh horseradish and dill.
210 g
Whole wheat flour
295 g
Wheat flour type 550
30 g
Butter
45 g
Wheat sourdough
10 g
Zucker
10 g
Malt powder
10 g
32 g
260 ml
Horseradish cream cheese
250 g
cream cheese
50 g
200 g
Sliced smoked salmon
Combine all ingredients in a food processor and knead slowly for approximately 5–7 minutes. Let the dough rest for approximately 30–40 minutes.
Leave it on the work surface, then fold it several times and let it rest for another 30–40 minutes. Once more
Fold the dough, place it in a greased loaf pan, and let it rise for 30–40 minutes. Bake in the oven at 200 degrees Celsius for 20 minutes.
Bake, reduce heat and bake for another 20 minutes at 180 degrees.
Spread the toast slices with cream cheese and scatter dill sprigs on top. Generously top the toast with salmon.
Top and fold. Decorate with fresh horseradish and dill.
