Panini rustico noir wholegrain

Ingredients: 48.1% WHEAT flour, water, 4.0% RYE flour, 3.3% OAT flakes, 2.1% poppy seeds, 2.1% SESAME SEEDS, WHEAT gluten, 1.5% linseed, 1.4% sunflower seeds, 1, 4% malted BARLEY, RYE sourdough, WHEAT starch, WHEAT fiber, dextrose, WHEAT sourdough, baker’s yeast, iodised salt, extra virgin olive oil, malted WHEAT, caramelized sugar.

Nutritional values per 100 g
Energy 1083,3 kJ / 258,9 kcal
Fats 5,4 g
- of which saturated 0,7 g
Carbohydrates 39,8 g
- of which sugars1,4 g
Fibre 3,5 g
Protein 10,1 g
Salt 1,124 g

Article number: 355194

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.