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Cremette sandwich spread with curry and salmon

Ingredients:
  •  4 grain baguettes
  •  300 g sliced smoked salmon
  •  100 g curry sauce
  •  200 g Hochland Cremette cheese
  •  10 g fresh coriander
CURRY SAUCE
  •  500 g white onion
  •  180 g tomatoes
  •  15 g fresh ginger
  •  ½ tsp coriander seed
  •  ½ stick of cinnamon bark
  •  2 pieces anise (star anise)
  •  ½ tsp yellow curry seasoning
  •  ¼ tsp turmeric powder
  •  ¼ tsp sweet pepper powder
  •  ¼ tsp cumin
  •  50 ml oil
  •  Salt, pepper to taste
For decoration:
  •  ½ chilli pepper
  •  A bunch of coriander

Recipe step by step

  • 1. Peel and dice the onion, cut the tomato into larger cubes.
  • 2. Peel the ginger and cut into small pieces.
  • 3. Heat the oil in a pot and fry the onion, after a short while add in this sequence: the aniseed, cinnamon, coriander and ginger.
  • 4. Fry until golden brown. Add the tomatoes and sauté for another 3 minutes.
  • 5. After that add the rest of the spices and simmer for 15 minutes, stirring from time to time so as not to burn the sauce.
  • 6. Let the sauce cool, take out the aniseed stars and cinnamon bark.
  • 7. Grate the Hochland Cremette cheese in a bowl, add the prepared curry sauce and mix thoroughly.
  • 8. Then pour in the finely chopped coriander.
  • 9. Bake the baguettes in a preheated oven at 180ºC for about 2 minutes to make them golden and crispy.
  • 10. Cut the warm bread in half with a saw knife.
  • 11. Spread the bottom half with Hochland Cremette cheese with curry and toppings and place smoked salmon slices on top.
  • 12. Sprinkle generously with chopped coriander leaves and some chopped chilli.
  • 13. Cover with the top half of the baguette.