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🍽️ Whole Grain Sandwich with Smoked Salmon and Sprout Dip

379 kcal · 30 min · 4 servings

Ingredients

• 8 slices whole wheat bread (e.g. sprinkled with sunflower seeds and pumpkin seeds)
• 100 g cream cheese (light)
• 3 tsp horseradish (from the jar)
• 1 tsp grated organic lemon zest
• 1 tbsp lemon juice
• salt
• freshly ground white pepper
• 1 handful sprouts (e.g. pea sprouts and radish sprouts)
• 200 g smoked salmon
• frisée lettuce

Instructions

1. 1. Place the whole grain bread slices on a baking sheet and toast them in the oven for a short time until they are slightly crispy.
2. 2. Put the cream cheese into a bowl and stir in the horseradish and the grated lemon zest.
3. 3. Add the lemon juice to the cream cheese mixture and whisk everything well until a smooth cream is formed.
4. 4. Season the cream with a pinch of salt and freshly ground pepper to taste.
5. 5. Put the sprouts into a fine sieve and rinse them thoroughly under cold running water.
6. 6. Let the sprouts drain well in the sieve so they do not become too wet.
7. 7. Take half of the drained sprouts and stir them into the finished cream cheese cream.
8. 8. Spread each toast slice evenly with one tablespoon of the sprout cream cheese mixture.
9. 9. Place a portion of the remaining fresh sprouts on half of the spread toast slices.
10. 10. Then place a portion of smoked salmon on top of the sprouts.
11. 11. Put the salad greens into a sieve and rinse them briefly with cold water.
12. 12. Shake the washed salad greens vigorously to remove excess water.
13. 13. Distribute the dry salad greens evenly on the sandwich halves with salmon and sprouts.
14. 14. Take the remaining toast slices and spread the remaining cream cheese cream on them.
15. 15. Cover the filled sandwich halves with the unspread halves so that the cream faces outward.
16. 16. Serve the sandwiches and place the remaining cream cheese in a separate bowl alongside.

Nutrition per serving

• kcal: 379
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 40 g