Salmon and Kiwi Sandwiches
Sandwiches are the perfect snack for picnics, hikes, and long trips. They can be made in advance, wrapped in plastic wrap, and refrigerated for up to 24 hours.
- Kiwi
- Cucumber
- Cottage cheese 5%
- Provencal mayonnaise
- Dill
- Wheat bread
- Lightly salted salmon fillet
- Salt
- Peel the kiwi and slice it into thin slices. Cut the salmon strips in half crosswise. Wash, peel, and finely chop the cucumber. Place it in a bowl and sprinkle with a little salt.
- After 10 minutes, squeeze out the cucumber pulp and mix with cottage cheese, mayonnaise and chopped dill.
- Spread the resulting paste on the bread slices and place two salmon slices on top. Cut the bread slices into 4 squares. Place a kiwi slice on each square. Stack the squares into towers.
A salmon and cream cheese sandwich is especially delicious when topped with fresh vegetables. Our sandwiches are topped with juicy iceberg lettuce and thinly sliced tomatoes. Assembling the large sandwiches and cutting them into smaller ones makes for wonderful mini sandwiches. But there's no stopping you from making yourself a large and delicious breakfast sandwich and sharing it. Instead of salmon, you can use any lightly salted red fish for the sandwiches. And you can substitute regular white toast for the rye-wheat bread we chose based on your taste.
A Mexican shrimp roll is a great snack to take on the go, to a picnic, or to work. There's just one catch: you shouldn't keep this roll for more than 3-4 hours. Everything else about this roll is solid. It's filling, delicious, and rich in protein. To make it more interesting, you can use a green tortilla with spinach or a red tomato tortilla instead of the standard white one. And feel free to experiment with the filling to suit your tastes. We're just offering one option. You could also add lettuce leaves, tomato slices, or bell pepper pieces to the roll.
