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Starters, soups and salads 33
Smoked salmon crema [Index: ]
MCRC00904059_BO_Raeucherfischcreme-009_F39MCRC00918076_SE_Raeucherfischcreme-013MCRC00903325_NF_Raeucherfischcreme-009_RZ1StartersFishPreparation methodsMicrowaveRecipe categoriesStarters, Salads
For 4 servings
Soufflé dishes
CREMA:
400 g smoked salmon, sliced
3-4 sprigs dill
200 g sour cream
2-3 tbsp honey
1 tbsp medium-hot Dijon mustard
2 eggs
1 organic lemon
Salt
Black pepper, freshly ground
Sugar
Per serving
364 kcal, 9 g carbs, 25 g fat, 26 g protein, 0,7 BU
PREPARATION
1. Thinly line the edges of 4 small soufflé dishes with approximately half of the sliced smoke salmon.
Very finely slice the remaining salmon.
2. Rinse the dill, shake it dry, pluck the tips and chop finely.
3. Mix the sour cream with honey, mustard, dill and the finely chopped smoke salmon. Add the eggs.
Wash the lemon with hot water, dry it and grate the zest. Season the crema with seasonings and the
grated lemon zest.
4. Divide the crema evenly between the dishes and cook as indicated.
Setting procedure:
Microwave 360 watts
Cooking time: 18 minutes
then
Microwave 180 watts
Cooking time: 12-14 minutes