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Pain d’olive

Ingredients: WHEAT flour, water, 8.0% black olives, RYE sourdough, WHEAT starch, dextrose, WHEAT sourdough, baker’s yeast, iodised salt, extra virgin olive oil, RYE flour, WHEAT gluten, rapeseed oil, sun-dried tomatoes, paprika (red & green), natural flavour, flavour, onion (dried), lemon with peel, malted WHEAT, malted BARLEY, herbs and spices.

Kan sporen van sesamzaad bevatten.

Nutritional values per 100 g
Energy 1023,9 kJ / 244,4 kcal
Fats 4,2 g
- of which saturated 0,6 g
Carbohydrates 41,3 g
- of which sugars0,9 g
Fibre 3,4 g
Protein 8,3 g
Salt 1,459 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 300 gram

Article number: 355607

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.