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Mike Thornton
Blini with carpaccio and cucumber salsa
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Ingredients
Directions
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Finely chop the tarragon. Halve the cucumber in the length and scrape out the seeds. Cut the halves lengthwise into thin strips and cut into very small blocks.
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Let the blocks in a sieve drain well and press out the moisture. Then let them drain on kitchen paper.
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Mix the cucumber cubes in a bowl with salt and pepper and the tarragon. Keep them covered in the refrigerator.
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Cut the figs into strips.
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Drape some carpaccio on each blini. Spoon the cucumber cubes on top and garnish with strips of fig, Parmesan cheese and pine nuts from the carpaccio packaging.
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Nutrition
55Calories
Fat3% DV2g
Protein6% DV3g
Carbs2% DV6g
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