A recipe by Judy & Jen from Beetroot in my Cake
Adventure into the jungle to make these wild lunchbox creations! Sssssssimple, healthy, and totally roarsome, this veggie snake and lion sandwich are sure to be a hit with your little explorers. Fun to eat and just as much fun to make.
Smoked Salmon and Cream Cheese Lion Sandwich
MAKES: 250ml (1 cup)
PREP TIME: 15mins
INGREDIENTS
FILLING
- 250 g (1 block) cream cheese
- 100 g (1 packet) smoked salmon
- 60 ml (1/4 cup) lemon juice
- 125 ml (1/2 cup) water
- salt and pepper
FACE
- 2 slices of bread, cut into lion shape
- carrot sticks
- cheese, cut into nose shape
- eggplant, cut into eyes, nose and whiskers
METHOD
- In a bowl, mix the cream cheese with the lemon juice, and water.
- Add the salmon and, with the help of a spoon, mix for 1 minute or until everything is well combined.
- Spread filling inside lion-face shaped bread, then assemble carrot mane and cheese/eggplant facial features. Serve alongside carrot and cucumber snake* and fruits/snacks of your choice.
- Filling can be stored in an airtight container in the fridge for up to three days
Notes: To make the veggie snake, assemble Lebanese cucumber and carrot discs, retaining the ends of the cucumber for the snake head and tail. Make a little tongue from red capsicum and add edible eyes to finish.
