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KARISSAK
Stuffed leek rolls with salmon
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Directions
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Cut the leeks into pieces of 10 cm and blanch for about 2 minutes in boiling water with salt. Drain and rinse under cold water.
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Cut the pieces in the length to the core and remove the inner pieces so that the firm outer leaves come to lie flat.
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Put a bar of salmon fillet on each piece. Sprinkle with salt and pepper and roll the leek around it. Roll this again into 2 slices of bacon.
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Grill the pre-rolls over and over and brown in a greased grill pan.
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Nutrition
485Calories
Sodium0% DV0g
Fat54% DV35g
Protein68% DV34g
Carbs2% DV6g
Fiber0% DV0g
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