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Vivian Lee
Shoarma sandwiches with haricots verts and salmon
A tasty recipe. The lunch contains the following ingredients: fish, haricots verts, sharp mustard, cider vinegar, olive oil, dried tarragon, shallots (finely chopped), warm smoked salmon steaks (2 pieces), shoarma breads and watercress (75 g).
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Ingredients
Directions
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Haricots verts clean and boil in plenty of water with salt in 3-4 minutes. Replant Haricots verts in colander, rinse under ice-cold running water and allow to drain. In a bowl of mustard, vinegar, oil, tarragon and shallot, beat into a dressing. Season with salt and pepper. Haricots verts by dressing to create and leave in a cool place (not in the fridge) for 1 hour.
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Cut salmon into slices and create bean salad shortly before serving. Spread golden brown roasts in toaster or on grate under warm oven grill. Cut in breadcrumbs, push something open and fill with tufts of watercream and a generous scoop of salmon salad.
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Nutrition
240Calories
Sodium0% DV4mg
Fat15% DV10g
Protein22% DV11g
Carbs9% DV27g
Fiber12% DV3g
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