Warm creamy ciabatta with red fish
2 servings
30 minutes
Warm creamy ciabatta with red fish is a gastronomic delight that combines the sophistication of Italian cuisine with the richness of seafood delicacies. The airy rye-wheat ciabatta soaked in cream cheese serves as the perfect base for tender slices of salmon, fresh cucumber rounds, and crispy lettuce leaves. This sandwich not only pleases the palate but also provides a sense of coziness and warmth, especially on cool days. The light golden crust formed during frying highlights the tenderness of the inner texture and adds a pleasant crunch. The dish is perfect for both a morning breakfast and an exquisite snack during the day, and its harmonious combination of ingredients makes it an ideal choice for lovers of refined taste.
1
Cut the ciabatta lengthwise into 2 parts, then crosswise into 2 parts as well. This results in 2 sandwiches.
- Rye-wheat ciabatta: 1 piece
2
Generously spread the bottom pieces of the sandwiches with cream cheese, then lightly cover the top halves of the bread with the remaining cheese.
- Processed spreadable cheese: 40 g
3
We slice the cucumber into thin circles or ovals. We also cut the fish into thin slices.
- Cucumbers: 1 piece
- Cold-smoked salmon: 50 g
4
We place several (2-3) lettuce leaves on the bottom pieces. On top of the leaves, we place pieces of fish, then evenly add sliced cucumber. We cover the finished sandwich with 2 slices of bread.
- Iceberg lettuce: to taste
- Cold-smoked salmon: 50 g
- Cucumbers: 1 piece
5
Heat olive oil in a regular or grill pan. Fry the ciabatta on both sides for about 3 minutes.
- Olive oil: 1 teaspoon
6
Wipe off excess oil with a napkin. Serve warm.