Ingredients
For the filling:
- 40 g plant-based cream cheese
- 170 g Bettaf!sh TU-NAH
- Salt and pepper, to taste
- A few drops of Tabasco
For the guacamole:
- 1 ripe avocado
- 1 teaspoon soy yogurt
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- Salt and pepper, to taste
For the pickled beets:
- 100 g red beet, thinly sliced
- 1 chili pepper, sliced into rings
- 1 clove garlic, crushed
- 30 ml white wine vinegar
- 30 g sugar
- 2 g salt
To serve:
- 4 slices of toasted bread
Instructions
Pickled Beets
Cut the red beet into thin strips and slice the garlic into thin pieces. Halve the chili pepper. In a small saucepan, bring the vinegar, sugar, and salt to a boil. Pour the hot mixture over the beets, garlic, and chili. Let cool, then refrigerate. Ideally, let the pickles sit for 24 hours to fully develop their flavor. Drain well before serving.
Sandwich Spread
Mash the plant-based cream cheese together with the Bettaf!sh TU-NAH, a few drops of Tabasco, salt, and pepper until roughly combined.
Guacamole
Mash the avocado with a fork. Mix in the chopped garlic, soy yogurt, and olive oil. Season with salt and pepper. Optionally, you can add fresh herbs like coriander or parsley.
To Assemble
Spread the TU-NAH sandwich mixture onto one slice of toast. Top with the drained pickled beets. Spread guacamole on a second slice of toast and place it on top. Repeat for the remaining slices. Secure each sandwich with a skewer and cut in half before serving.