Shrimps Salmon Sandwich

Ingredients

• 2 Spring Onions
• 350 g North Sea shrimp (pre‑cooked, peeled)
• 1 Shallot
• 0.25 bunch Chives (5 g)
• 1 egg
• 50 g whole grain breadcrumbs (5–6 tbsp)
• 2 tsp horseradish (10 g; jar)
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 1 yellow bell pepper
• 2 tbsp olive oil
• 4 lettuce leaves
• 0.25 Cucumber
• 1 sprig dill
• 4 spelt whole‑grain rolls
• 80 g cured salmon (4 slices)
• 6 tbsp sour cream (120 g)

Instructions

1. 1.

   Trim, wash and cut spring onions into rings. Rinse shrimp, pat dry and chop. Peel shallot and finely dice it. Wash chives, pat dry and slice into rings.

2. 2.

   Mix shrimp with egg, breadcrumbs, horseradish and chives to form a pliable mixture; season with salt and pepper and let rest for 10 minutes.

3. 3.

   Shape the shrimp mixture into four flat patties. Heat rapeseed oil in a pan. Cook patties on both sides over medium heat for about 5 minutes each until golden brown.

4. 4.

   Meanwhile, halve the bell pepper, remove seeds, wash and cut into cubes. Heat olive oil in a pan; sauté pepper cubes over medium heat for 5 minutes, then season with salt and pepper.

5. 5.

   Wash lettuce leaves and pat dry. Slice cucumber. Wash dill, pat dry and tear finely. Halve rolls horizontally and assemble sandwiches with lettuce, salmon slices, shrimp patties, cucumber, pepper cubes and sour cream. Garnish with dill.