748
Triple-Sandwichs au Concombre avec Beurre Ă l'Aneth et au Citron
Pour: 4 Préparation:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 12 tranches de pain brun moelleux
4 concombres libanais, non peleÌs, coupeÌs en fines tranches dans le sens de la largeur avec une mandoline
Pour le beurre aÌ lâaneth et au citron
- 1 c. aÌ c. de poivre blanc en grains
- 250 g de beurre de culture ramolli
- eÌcorce finement raÌpeÌe de 2 citrons, jus de 1â2
- 1â4 de tasse dâaneth et de ciboulette grossieÌrement hacheÌe (bien tasseÌe)
- 2 c. aÌ c. de graines de ceÌleri
Pour le sel de ceÌleri
- 1â2 c. aÌ c. de grains de poivre blanc
- le zeste finement raÌpeÌ dâun citron
- 1 c. aÌ c. de graines de ceÌleri
- 11â2 c. aÌ c. de sel marin
- pour servir: du micro-cresson (facultatif )
Instructions
- For the dill and lemon butter, pound peppercorns in a mortar and pestle until coarsely ground,
transfer to a small food processor, add remaining ingredients, season to taste and process to combine (1 â 2 minutes). Set aside at room temperature if youâre using it immediately. Dill and lemon butter will keep refrigerated for a week. - For the celery salt, pound peppercorns in a mortar and pestle until coarsely ground, add lemon rind, celery seeds and 11â2 tsp sea salt, mix to combine and set aside.
- Spread bread slices with dill and lemon butter to taste, top with cucumber, overlapping slices, and season to taste with a little celery salt (reserve remaining). Stack 3 bread slices on top of one another, cucumber sides up, then trim crusts with a serrated knife. Cut into fingers, scatter with micro-cress and serve with remaining celery salt.
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