Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1-2 European cucumbers
- Salt and black pepper
- White wine vinegar
- Pumpernickel or wheat bread very thinly sliced
- Butter at room temperature
- =
Directions
Peel a European cucumber and slice it into transparent slices
with a mandolin or very thin slicer (a potato peeler works well too).
Sprinkle these thin slices with a little of white wine vinegar
and salt and let drain in a sieve for about 1/2 hour.
Drainaway any excess water and pat dry with a paper towel.
Cover a slice of lightly buttered thin brown bread with 2 layers of cucumber
and a bit of black pepper and top with another slice of buttered
bread. Press firmly with the palm of your hand. Cut off the crusts.
Cut into small rectangles or triangles. Cover with plastic wrap
until served.