Recipe makes 45 servings of 59 g each. Made with :
Slice of focaccia bread with topping :
- St Morêt-type fromage frais, 750 g
- Frozen chopped shallots, 30 g
- Frozen chopped chives, 30 g
- Lemon juice, 21 g
- Ground 5 peppercorn mix, 4,5 g
Smoked salmon and mixed nuts and seeds :
- Smoked salmon slices, 330 g
- Mixed nuts and seeds (pine nuts, sunflower seeds, pumpkin seeds), 60 g
Feuille de brick wrap :
- Melted butter, 110 g
- Mixed nuts and seeds (pine nuts, sunflower seeds, pumpkin seeds), 270 g
- Feuille de brick (17 g per serving), 360 g
Instructions and assembly
- Cut through the focaccia bread slice horizontally so that it opens out into two halves.
- Mix together the fromage frais and the chopped shallots, chopped chives, lemon juice and ground 5 peppercorn mix.
- Spread the inside surfaces of the two halves of the focaccia bread slice evenly with the mixture (375g for each side).
- Then, cover one of the two focaccia bread half-slices with the smoked salmon slices, taking care not to let the cheese show through and sprinkle the second focaccia bread half-slice with the mixed nuts and seeds.
- Bring the two halves of the focaccia bread slice together and press so that it all holds.
- Cut this into three strips, each 13 cm long (40 cm/3 = 3 strips, each 13 x 30 cm). Then cut each strip into 15 “bars”, each 2 x 13 cm, and keep cool.
- Melt the butter in a pan, brush on to the feuilles de brick.
- Then cut these feuilles de brick in half.
- Sprinkle the rounded section with a few nuts and seeds.
- Place a filled focaccia bread bar onto these nuts and seeds, taking care to ensure that the salmon is showing at the top (put the bar down on the sliced side, i.e. the flat side).
- Close up the half-feuille de brick, wrapping it around the whole salmon cereal bar.
- To ensure that the feuille de brick stays closed, seal the cereal bar in a hot, dry, non-stick pan, letting it brown for 15 to 20 seconds on each side.
You could also use a slice of cereal bread.
How about dried ham or coppa sausage instead of salmon? Just add a touch of basil instead of chives, and some parmesan shavings.
Fold the sides of the feuilles de brick onto the bar before rolling, so that it closes perfectly.
Seal the bar well in the pan to make it extra crisp and firm. This will make it easier to hold.
If you are preparing the Cereal Bars to go, serve hot in a cardboard sleeve, such as a cone of the kind used for chips, with a little paper napkin.
For a more generous snack, put two portions in.