Bouncer with salmon ricotta spinach olive tapenade(Featured Chef Jeroen Meus)
| Category: | Others Lunch Salmon Jeroen Meus |
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Ingredients
For
4
Persons
Bouncer
| 8 slices Rye bread |
| 4 slices Raw salmon |
| 8 leaves Spinach |
| 4 tbsp Ricotta |
| 1 tbsp Musterd |
| 4 Eggs |
| lump Butter |
| 2 matsmatjes Cress |
Tapenade
| 100 g Olives, pitted |
| 1 Anchovy fillet |
| 1 tbsp Parsley, minced meat |
| 1/2 Lime juice |
| pinch Cayenne pepper |
| 2 tbsp Olive Oil |
Bouncer with salmon ricotta spinach olive tapenade Directions
- Mix all the ingredients of the tapenade in the blender.
- Mix ricotta with the mustard.
- Cut the crusts of the rye bread and spread a slice of bread with the tapenade.
- Cover the tapenade with spinach.
- Place a slice of salmon on the spinach.
-
Coat the salmon with the ricotta and finish with a slice of rye bread.
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Grill the croque in the croque-monsieur machine until the salmon is done.
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Meanwhile, bake a fried egg in the butter and arrange on the croque.
-
Serve with a little cress.
Tapenade
Bouncer
Recipe notes
Source : VTM.be
