Jerusalem artichoke toast sandwich

Wash the Jerusalem artichoke and cut it into 1×1 cm cubes, leaving the skin on. Toss with rapeseed oil, saffron, and salt.

Spread the cubes on a rimmed baking tray and roast in a moderately warm oven until cooked through and lightly browned.

Allow to cool completely before further use.

Place the pure spelt semi-white flour, pure spelt whole grain flour, water, pure spelt scald, baker’s yeast and table salt in the dough bowl and knead gently to form a homogeneous dough. Carefully mix the roasted Jerusalem artichokes into the dough.

Proofing: 60 minutes

Weigh 1’300 g dough pieces and shape each into an oblong shape. Place the loaves into greased toast bread molds and press them gently into the mold. Allow the dough to proof thoroughly.

Then bake in a medium-hot oven with steam. Unmold the bread and leave to cool completely.

Grate the horseradish finely. Heat a frying pan and lightly roast the horseradish, stirring constantly. This reduces its sharpness while preserving its characteristic flavor.

Allow the roasted horseradish to cool. Mix well with fresh lemon zest, double-cream cream cheese and mayonnaise. Use immediately.

Peel the celeriac and cut into julienne strips. Marinate with lemon juice and soy sauce. Finally, shred the hot-smoked salmon and mix it with the marinated celeriac. Use immediately.

Cut the fully cooled Jerusalem artichoke toast bread into uniform slices of 50 g each. Spread each slice thinly with about 8 g of horseradish spread. Layer with about 50 g of salmon-celeriac filling and top with a second slice of bread.

Before serving, toast the finished sandwich in a contact grill at 200°C for about 2 minutes until lightly warmed.

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