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Gearyman
Chopstick smoked salmon, egg and cucumber
French baguette with smoked salmon, egg, crème fraîche and cucumber.
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Ingredients
Directions
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Cook the eggs hard in about 8 minutes. Let them scare under cold running water, peel them and cut into slices.
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Cut oblique slices of baguette. Brush them with oil on both sides. Heat the grill pan and grill the bread for 4 minutes. Turn halfway.
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Halve the cucumber in the length, scoop out the seed tables with a teaspoon and scrape long ribbons with the cheese slicer.
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Brush the bread thinly with the crème fraîche. Divide the cucumber ribbons, the salmon and the egg.
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Spoon a little crème fraîche, sprinkle with pepper and garnish with a sprig of dill.
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Nutrition
175Calories
Sodium8% DV200mg
Fat22% DV14g
Protein12% DV6g
Carbs2% DV6g
Fiber4% DV1g
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