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Diana Moutsopoulos
Salmon rolls with green asparagus
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut a small piece at the bottom of the asparagus. Cook the asparagus in 5-7 minutes until al dente. Take them out of the pan and let them cool.
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Brush the dough pieces with about 100 grams of herbal cream cheese and top them with slices of smoked salmon. Grind pepper.
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Cut the asparagus smaller and divide them over the salmon. Fold the dough double, stick the edges tightly with water or egg and brush the tops with egg.
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Bake the buns on a greased baking sheet in about 15 minutes until golden brown and done.
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Nutrition
155Calories
Sodium0% DV0g
Fat17% DV11g
Protein10% DV5g
Carbs3% DV9g
Fiber0% DV0g
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