Filter
Reset
Sort ByRelevance
Tisa74
Beet lettuce with warm smoked salmon and cream
Starter for Christmas: latkes of beet with crème fraîche and warm smoked salmon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel and grate the raw beet with a fine grater. Also grate the garlic.
-
Mix the beet and garlic with the fennel seed, egg, breadcrumbs, pepper and salt.
-
Heat the oil in a skillet and scoop 1 tbsp of the beet mixture into the pan until you have 6 heaps.
-
Press a little and cook on medium heat for 2 minutes. Turn, press a bit and bake for another 1 min. Drain the latkes on a plate with kitchen paper.
-
Make another portion in the same way.
-
Stir in the crème fraiche. Stack a latte, some crème fraîche and salmon on each plate and repeat this twice so that you have a turret.
-
Tear the basil into pieces and sprinkle the turrets with it.
Blogs that might be interesting
-
20 minAppetizerparma ham, firm pear, oil, walnuts, mixed young leaf lettuce, olive oil, balsamic vinegar, sharp mustard, salt and freshly ground pepper,salad with grilled pear and parma ham -
40 minAppetizerunsalted butter, fresh chives, 3 years old, wheat flour, Full Milk, medium sized egg, salt,cheese soufflé -
20 minLuncholive oil, shallot, garlic, tomato paste, sun-dried tomato, walnut, flat leaf parsley, fresh thyme, olive oil, tagliatelle, Parmesan cheese,tagliatelle with nuts-tomato pesto -
90 minAppetizervine tomato, roasted peppers, garlic chives, basil, balsamic vinegar, olive oil,fried tortelloni with salsa
Nutrition
220Calories
Sodium8% DV200mg
Fat28% DV18g
Protein14% DV7g
Carbs2% DV7g
Fiber8% DV2g
Loved it