Zebras

Ingredients:
100 g/3 1/2 oz softened butter
200 g/7 oz cream cheese
100 g/3 1/2 oz mature cheese,
grated
salt and freshly ground pepper
8 slices rye bread

Preparation. With a mixer beat the butter and cream cheese together until fluffy. Sprinkle in the grated cheese and add salt and pepper to taste. • Thickly spread the cheese mixture over 6 slices of rye bread. Place two spreaded slices on top of another two and repeat, so that you have two triple-layers. Cover with the two non-spreaded slices and press down. Wrap the layers in clingfilm and refrigerate for about 1 hour until firm. To serve. Slice each layer with a sharp knife into 8 pieces and place on a serving dish.
Preparation/serving: approx.
10 minutes
To firm up: 1 hour
Contains per serving: 602 kJ/145 kcal.
4 g protein, 11 g fat, 8 g carbohydrate
Variations
* Salmon zebras. Substitute 100 g/3 1/2 oz snippets of smoked salmon for the cheese and add 1 tablespoon finely chopped dill to the cream cheese filling. Use a different kind of non-white bread like pumpernickel.
*Tuna zebras. Substitute 1/2 can drained tuna fish, 1 tablespoon finely chopped basil and 1 teaspoon finely chopped capers for 50 g/2 oz grated cheese.
Makes about 16 pieces