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Chicken satay sandwich

Ingredients: 47% chicken satay filling (water, 9% ground roasted PEANUTS, 5% chicken meat, dextrose, sugar, palm oil, rice flour, extract (onion, garlic, mushroom, tomato), glucose syrup, modified potato starch, salt, spices, natural flavouring (GLUTEN), potato starch, hydrolysed SOY protein, acidity regulator (E262), WHEAT fibre, EGG yolk powder, MILK protein, vegetable fibre (psyllium, bamboo, potato), thickener (E407a), preservative (E250)), WHEAT flour, margarine (vegetable oil (palm, rapeseed), water, emulsifier (E471), salt, acid (E330)), water, EGG, EGG yolk, iodised salt.

May contain traces of other gluten-containing grains, egg, peanuts, soy, milk, nuts, celery, mustard, sesame seeds and lupine.

Nutritional values per 100 g
Energy 1414 kJ / 339 kcal
Fats 21,5 g
- of which saturated 9,2 g
Carbohydrates 29,9 g
- of which sugars8,9 g
Fibre 0,0 g
Protein 5,7 g
Salt 1,1 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 130 gram

Article number: 354112

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.