Savoury Christmas Petit Fours

Wash the tomatoes, slice them and place them on a baking tray lined with greaseproof paper. Stir together the vinegar, Teriyaki marinade and oil, brush the tomatoes with it and bake in a preheated oven at 180 °C (gas mark 3, convection oven 160 °C) for approx. 30 minutes, brushing occasionally with the rest of the marinade.

Cut the crusts off the white bread. Cut the smoked salmon into small cubes, stir together with the cream cheese and season with Teriyaki marinade.

To make the roast beef crème, cut the beef slices into fine strips, stir together with the cream cheese and season with mustard and Teriyaki marinade.

To make the egg crème, peel the eggs, halve them, press out the yolk, dice the white and mix both with the salad cream. Then season with Teriyaki marinade. Wash the rocket leaves and tear them into small pieces.

Spread the egg crème onto 8 slices of toast, then top with rocket leaves and tomatoes. Place 8 slices of toast on top and press down. Spread 4 of the top layers of toast with smoked salmon crème and 3 with roast beef crème and cover with the remaining slices of toast. Quarter the sandwiches, skewer them with decorative wooden sticks and serve.

Preparation time: 50 mins
Per portion: 706 kJ / 169 kcal, 5,7 g E, 8,8 g F, 16,7 g KH