Croissant multigrain

Ingredients: WHEAT flour, water, BUTTER, cereal mix (WHEAT bran, SPELT flour, RYE flour, WHEAT flour, roasted malted RYE flour, roasted malted BARLEY flour), sugar, yeast, salt, improver (WHEAT gluten, thickener: E472e, antioxidant: E300), yellow linseed (0.7%), sunflower seeds (0.7%), linseed (0.7%), roasted malted RYE flour.
Topping: yellow linseed (2.2%) ), linseed (2.2%), EGG (1.1%).

Nutritional values per 100 g
Energy 1299,74 kJ / 325,14 kcal
Fats 16,31 g
- of which saturated 9,72 g
Carbohydrates 35,96 g
- of which sugars4,47 g
Fibre 3,78 g
Protein 7,47 g
Salt 0,98 g

Article number: 356530

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.