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TENSMOM
Salmon bonbon with dill mayonnaise
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Ingredients
Directions
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Rinse the capers.
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Mix the vinegar with the sugar, the water and a pinch of salt.
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Heat up for 10 seconds at full power in the microwave to drain the sugar.
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Cut thin slices of the cucumber (5 p.p.).
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Marinate in the vinegar mixture for 10 to 15 minutes.
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Finely chop the leaves of half of the dill sprigs and mix with the mayonnaise.
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Season the dill mayonnaise with a little lemon juice.
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Remove the tails from the cocktail shrimp and cut into quarters.
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Cover the inside of coffee cups with large plastic foil.
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Covered with 2/3 of the salmon, let it fall over the edge.
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Cut the remaining salmon finely and mix with half of the Dutch shrimp, the cocktail shrimp, the dill mayonnaise and the capers.
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Season with some pepper and spread over the cups.
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Fold close with the salmon and then with the overhanging plastic foil.
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Tighten the end securely so that the foil is taut.
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Divide the cucumber slices over large plates.
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Cut off the end of the plastic foil and place the bonbon with the closure down on the plate.
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Garnish with the dill and shrimp.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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