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Halal Frikandel roll

WHEAT flour, water, mechanically separated chicken meat (16.9%), vegetable oils (palm, rapeseed, coconut, sunflower, high oleic sunflower), chicken meat (5.4%), chicken fat (5.0%) , sugar, breadcrumbs (WHEAT) (WHEAT flour, WHEAT bran, water, yeast, salt), WHEAT starch, chicken collagen, salt, SOY flour, onion, free-range EGG, tomato puree, vinegar, spices (MUSTARD), modified corn starch, free-range egg yolk, SOY protein, molasses, flavor enhancers: (E621, E627, E631), stabilizers: (E450, E451, E415), emulsifier: (E471), flavoring (SOY, WHEAT), hydrolyzed SOY protein, SOY beans, sal ammoniac salt, colour: (E150c), food acid: (E330), preservatives: (E202, E211), apple juice concentrate, thickener: (E412), paprika extract, anti-foaming agent: (E551).

May contain traces of almonds, celery, milk, peanuts.

Nutritional values per 100 g
Energy 1357 kJ / 326 kCal
Fats 22 g
- of which saturated 10,6 g
Carbohydrates 23,6 g
- of which sugars3,6 g
Fibre 1,3 g
Protein 7,7 g
Salt 1,4 g

Droog en donker bewaren. Na aankoop beperkt houdbaar.
Nettogewicht: 168 gram

Article number: 355047

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.