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Spinach toasts with crème fraîche and salmon
A tasty Dutch recipe. The snack contains the following ingredients: fish, egg (beaten), flour, leaf spinach ((pack 450 g, frozen), thawed), spring onion ((3 pieces), thin rings), flat parsley ((bowl 20 g), finely chopped), sunflower oil, crème fraîche and smoked salmon fillet (100 g).
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Ingredients
Directions
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Mix the egg with the flour.
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Add the spinach.
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Mix the spring onion with the parsley and pepper and salt through the spinach mixture.
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Heat the oil in a frying pan with non-stick coating.
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Spoon 8 tablespoons in the pan with a tablespoon and press them a little so that you get thick little pancakes.
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Fry over 6 min.
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Over a medium heat.
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Turn halfway and then let them cool down.
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Put 1 tsp crème fraiche on each poffertje and place a piece of smoked salmon fillet..
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Nutrition
95Calories
Sodium5% DV115mg
Fat9% DV6g
Protein10% DV5g
Carbs2% DV6g
Fiber16% DV4g
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