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You are in Home > Recipes > Brunch > Tropical Finger Sandwich
By Ernst Knam
Finger sandiwch recipe with Philadelphia, mango, chocolate and salmon, by Chef Ernst Knam, from L'Antica Arte del Dolce bakery in Milan
Melt the chocolate in a bain-marie over low heat, bringing it to a temperature of 31°C.
Using a spoon, spread it on a piece of waxed paper into a 2 mm layer and let chill.
Cut into a rectangle with a knife.
Dilute the wasabi with a bit of water, add the Philadelphia and mix well.
Make a finger sandwhich, layering it as follows: white bread / wasabi & Philadelphia / lightly smoked salmon / salt and pepper / wasabi & Philadelphia / chocolate sheet / arugula / mango slices / wasabi & Philadelphia / lightly smoked salmon / salt and pepper / wasabi & Philadelphia / chocolate layer / arugula / sliced mango / wasabi & Philadelphia / white bread
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