Finnish Stuffed Sourbread

Ingredients

2 slices of rye sourdough bread or one sourdough roll 80g vendace or salmon 80g smoked pork belly or smoked bacon A handful of salt and black pepper

Preparation

1 Place half of your pork belly or bacon on top of a slice of bread or half roll 2 Add fish, season with salt and pepper 3 Top off with the remaining pork 4 Close the ’sandwich’ with a slice of bread or top of the roll

Cooking steps in Invoq oven

Place the stuffed bread in a sous vide vacuum bag

Reduce vacuum pressure; the bread must be compressed quite a lot

CombiSpeed – 75⁰C – 80% humidity – 40% fan speed

Cooking time up to 10 hours

After cooking

Serve the dish with whipped butter, salt and fresh dill.

Vesa Saaristo

Guest Chef

Corporate Executive Chef at Dietta Oy in Finland who works in close collaboration with Dieta’s Key Account Managers