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🍽️ Easter Trio: Toasted Bread with Three Different Toppings

615 kcal · 30 min · 4 servings

Ingredients

• 12 slices rye bread
• 80 g goat cheese (log)
• 1 handful mixed herb leaves (e.g. purslane, chervil, young spinach, etc.)
• olive oil
• chili flakes
• sea salt
• 1 carrot
• 0.5 zucchini
• 0.5 untreated lime
• salt
• pepper (from the mill)
• 2 butter
• salt
• 3 slices serrano ham
• 1 red onion
• 2 smoked mackerel fillets (skinless)
• parsley (for garnishing)
• 150 g chicken liver (kitchen-ready)
• 1 tbsp vegetable oil
• 2 tbsp dry red wine
• 70 ml whipping cream (at least 30% fat content)
• chive stems (for garnishing)
• 6 cucumber slices (for garnishing)
• 60 g chorizo
• 1 spring onion
• 1 garlic clove
• 1 tbsp vegetable oil
• 80 g borlotti bean (can)
• 80 g soybean (jar)
• 2 tbsp dark balsamic vinegar
• 3 tbsp olive oil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the bread slices in half.
3. 3. Place the halves on a baking sheet lined with baking paper.
4. 4. Toast the bread in the hot oven until golden brown, turning it once.
5. 5. Slice the goat cheese into thin slices.
6. 6. Wash the herbs and remove any wilted or damaged leaves.
7. 7. Dry the herbs thoroughly.
8. 8. Top some of the toasted bread halves with the herbs and cheese slices.
9. 9. Drizzle some olive oil over them.
10. 10. Sprinkle chili flakes and sea salt over them.
11. 11. Peel the carrot.
12. 12. Wash the zucchini.
13. 13. Cut both into long, thin strips using a vegetable peeler.
14. 14. Heat oil in a pan.
15. 15. Sauté the vegetables in it briefly.
16. 16. Grate the lime zest.
17. 17. Mix the lime zest with the vegetables.
18. 18. Deglaze the vegetables with the lime juice.
19. 19. Season the mixture with salt and pepper.
20. 20. Distribute the vegetables on the remaining toasted bread halves.
21. 21. Spread butter on 2 to 3 of the toasted bread halves.
22. 22. Sprinkle a little salt on the butter.
23. 23. Place one slice of Serrano ham on each piece.
24. 24. Peel the red onions.
25. 25. Slice the onions into thin rings.
26. 26. Cut the fish fillet into coarse pieces.
27. 27. Drizzle 2 to 3 of the toasted bread halves with olive oil.
28. 28. Top them with the onion rings and fish pieces.
29. 29. Garnish everything with fresh parsley.
30. 30. Wash the liver.
31. 31. Pat it dry.
32. 32. Remove visible tendons and membranes.
33. 33. Cut the liver into small cubes.
34. 34. Fry the liver cubes in a hot pan with oil until seared.
35. 35. Deglaze the pan with red wine.
36. 36. Season with salt and pepper.
37. 37. Remove the pan from the heat.
38. 38. Let the mixture cool.
39. 39. Puree the cooled liver with cream in a blender until smooth.
40. 40. Taste the paste.
41. 41. Spread the paste on 2 to 3 of the toasted bread halves.
42. 42. Garnish with chives and cucumber slices.
43. 43. Peel the chorizo.
44. 44. Halve it lengthwise.
45. 45. Slice it thinly.
46. 46. Wash the spring onions.
47. 47. Dry them.
48. 48. Slice them into fine rings.
49. 49. Peel the garlic.
50. 50. Slice the garlic.
51. 51. Fry the sausage, onions, and garlic in a hot pan with oil.
52. 52. Rinse the beans under cold water.
53. 53. Let them drain well.
54. 54. Add them to a bowl with the sausage mixture.
55. 55. Mix everything well.
56. 56. Season with vinegar, oil, salt, and pepper.
57. 57. Distribute the salad on the remaining toasted bread halves.
58. 58. Arrange all the topped toasted bread halves on plates.
59. 59. Serve them.

Nutrition per serving

• kcal: 615
• Protein: 27 g · Fett/Fat: 37 g · Carbs: 34 g