John Myers
Ingredients for 1 servings:
- 200 g double cream cheese
- 3 tbsp cream
- ½ tsp salt
- 1 pinch(s) white pepper
- 1 tsp mustard, hot
- 1 egg(s), hard-boiled, the yolk
- 1 pinch of saffron
- ½ tsp tomato paste
- ¼ tsp sweet paprika powder
- 1 tbsp mixed herbs, chopped
- 1 pinch(s) of sugar
- a few drops of lemon juice
- 10 slices of pumpernickel or black bread
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
savory version with cream cheese, makes about 20 pieces
Mix the cream cheese, cream, and salt until creamy and divide into 4 portions. 1st portion: mix with pepper and mustard. 2nd portion: strain the egg yolk through a sieve and mix in the saffron. 3rd portion: mix with tomato paste and paprika. 4th portion: season with the herb mixture, lemon juice, and sugar. Spread 8 slices of bread with the 4 types of cheese cream. Alternate 4 slices on top of each other, leaving the top slice without cheese. Wrap in cling film, place a cutting board and a filled can on top to weigh the slices down (to prevent them from warping). Refrigerate for at least 1 hour; it can also be prepared the day before. To serve, cut the slices into 3×3 cm squares with a sharp knife.
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