Mustat lohta voileivät
Tässä karkeassa avoimessa voileivssa maustekastiketta, kuten kuminaa, fenkolia, timjamia, oreganoa ja cayenne-pippuria, haudutetaan ja asetetaan sitten arugula ja punasipuli.
Lähde: Martha Stewart Living, helmikuu 2001
tuotto
ainekset
ohjeet
Cookin huomautukset
Maustehaju voidaan säilyttää ilmatiiviissä muovisäiliössä enintään kuukauden ajan.
27.04.2023 @ 15:07
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in Finnish to English:
“In this rough open sandwich, spice sauce such as cumin, fennel, thyme, oregano, and cayenne pepper are simmered and then placed on arugula and red onion. Source: Martha Stewart Living, February 2001 Makes 4 Yield Ingredients 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon dried oregano 1 teaspoon dried thyme 2 teaspoons paprika 1/2 teaspoon ground peanut pepper 2 teaspoons coarse salt 1/2 teaspoon fresher black pepper 2 tablespoons prepared horseradish 1/4 cup simple low-fat yogurt 1 tablespoon honey 4 4-ounce salmon fillets, skin removed 4 slices of coarse bread 1 bunch of arugula, stems cut 1/2 small red onion, thinly sliced crosswise Instructions 1. Place the kebab seeds, fennel seeds, oregano, and thyme in the spice mixture. Pulse finely chopped but not fluffy. Transfer to a small bowl; mix paprika, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper; set aside. In another small bowl, whisk together horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. 2. Heat a heavy skillet over medium heat. Coat each fillet with 2 teaspoons of spice sauce; pat with fingers. Place the fillets in a hot pan. Cook until browned, about 5 minutes. Flip the fillets; cook for about 5 more minutes. Transfer to a plate; set aside. 3. Assemble the spreadable bread with horseradish mixture. Grab with food and onion. Sand the salmon pieces; put on sandwiches. Peel the remaining horseradish; serve. Cooks notes The spice smell can be stored in an airtight plastic container for up to a month.”