Ingredients
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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roast beef & horseradish
Ricotta & pepper
Mackerel & avocado
How it's done
Cut the bread into 12 slices, toast.
Roast beef & horseradish
Mix the crème fraîche, curry and turmeric, season with salt.
Spread the curry sauce onto 4 slices of bread. Cover with the pineapple and then top with the pastrami. Sprinkle the fried onions on top.
Ricotta & pepper
Spread the ricotta onto 4 slices of bread. Heat the oil, stir fry the peppers for approx. 4 mins., stir in the vinegar.
Spread the ricotta onto the slices of bread.
Top with the peppers and chives, drizzle with acacia honey. Sprinkle with Fleur de Sel.
Mackerel & avocado
Puree the avocado, lime juice and salt. Finely chop the radish greens, set aside. Thinly slice the radish.
Divide the avocado onto 4 slices of bread. Top with the mackerel, radish and radish greens. Drizzle with lime juice and sprinkle with Fleur de Sel.
| Tip: | Serve the roast beef open sandwich with slices of cucumber. |
|---|---|
| Tip: | Use soft goat’s cheese instead of ricotta |
| Tip: | Serve the mackerel open sandwich with freshly grated horseradish. |
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