Kornspitz "Russian Power"
from Julia Grabher
INGREDIENTS (PER KORNSPITZ)
| 70 g | cream cheese |
| 30 g | red caviar |
| 5 g | parsley |
| Salt |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 317,4/1.335 | Energy kcal/kj |
| app. 9,4 | Fat (g) |
| app. 3,1 | thereof saturated fatty acids (g) |
| app. 32,9 | Carbohydrates (g) |
| app. 3,4 | thereof sugar (g) |
| app. 5,1 | Dietary fibres (g) |
| app. 22,6 | Proteins (g) |
| app. 3,0 | Salt (g) |
BREAD UNITS (BU)
| ca. 2,7 BU (1 bread unit corresponds to 12 g carbohydrates) |
Preparation
There is not much to explain: cream cheese, red caviar and parsley. That’s it. Nothing else. Nothing. The cream cheese carries the caviar, making it creamier. The parsley is fresh, green and also adds a slightly bitter note that really rounds off the taste. To serve, just spread plenty of cream cheese on the bottom slice of your Kornspitz and top it with plenty of red salmon caviar. Garnish with parsley.
Alternatively, it is also possible to cut the Kornspitz into slices – in blinis, if you like – and to top the slices accordingly.