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RachelleBrazil
Rye canape with salmon and sweet-sour beet
Canapé from rye covered with salmon, beet and cottage cheese.
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Ingredients
Directions
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Cut the red beet into small cubes and finely chop the dill. Mix the beetroot with the chopped red onions and dill. Leave for 1 hour.
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In the meantime, place 15 stars out of the rye bread with a star protrusion.
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Spread the beet mixture, the cottage cheese and warm smoked salmon over the stars. Garnish with a sprig of dill.
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Nutrition
85Calories
Sodium10% DV235mg
Fat5% DV3g
Protein12% DV6g
Carbs3% DV8g
Fiber8% DV2g
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