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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.