Whole Wheat Rolls Filled With Lox Or Mushrooms
|Cottage cheese||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Teaspoon|
|Freshly ground white pepper||1 Pinch (Generous)|
|Whole wheat rolls||4|
|Butter||1 1⁄2 Tablespoon|
|Salt||1 Pinch (Generous)|
|Hard boiled egg||1|
|Fresh chives||3 Tablespoon, chopped|
|Fresh parsley||1 Tablespoon, chopped|
Beat the salt into the margarine until fluffy, add the cottage cheese and lemon juice and season with the pepper.
Divide the mixture in half.
Cut the rolls horizontally and remove some of the soft center.
Clean the mushrooms, wash, and slice finely.
Peel and chop the onion, and saute in the butter until translucent.
Add the mushrooms, season with salt, and cook for about 10 minutes, while stirring constantly, over medium heat, until tender.
Allow to cool.
Dice the lox; peel and chop the egg; peel the shallots and slice into thin rings.
Mix 1 tablespoon of the chives, half the lox, the chopped egg and the shallots with half the margarine-cheese mixture.
Season well with pepper.
Mix the cooled mushrooms, parsley and 1 tablespoon of the chives with the remaining margarine-cheese mixture and season with pepper.
Fill the roll halves with either the lox or the mushroom mixture and let them stand, loosely covered, for one hour.
Sprinkle them with diced lox or chopped chives .