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Cabbage salad with smoked salmon on crispbread
Smoked salmon with coleslaw and hüttenkäse on Danish toasts
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Ingredients
Directions
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Grate the yellow skin of the lemon and squeeze out the fruit. Leave a few sprigs of dill behind for garnishing and cut the rest roughly.
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Mix the red cabbage, beetroot, coarsely chopped dill and 2 tbsp lemon juice in a bowl. Season with pepper and salt.
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Mix the horseradish and the lemon zest with the cottage cheese and season with pepper.
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Halve the crispbread and topple in succession with 1 tbsp coleslaw, 1 slice of salmon, 1 cup of hüttenkäse and garnish with the caper's knife and the dill kept behind.
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Sprinkle with pepper and serve the rest of the coleslaw and hüttenkäse.
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Nutrition
365Calories
Sodium0% DV2.160mg
Fat18% DV12g
Protein62% DV31g
Carbs9% DV28g
Fiber40% DV10g
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