Fingerfood: Smörrebröd with Mackerel, Cucumber and Egg

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 12.0 (servings)



Peel eggs and cut into slices. Spread bread with butter and press a lettuce leaf into it. Cut the mackerel into pieces or slice it like salmon, cut the cucumber into thin slices, score each half so that you can turn it. Arrange mackerel and egg slices alternately on bread, twist on cucumber slices, sprinkle everything together with pepper and chopped chives.

Per unit: approximately 27 g egg white, 31 g fat, 21 g carbohydrates = 2061 joules 491 calories From: dienieren & trinken, Kalte Küche, Special Edition 1981, Gruner + Jahr Ag & Co., Hamburg

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