HQ - TEST RECIPE Salmon Bianca (FR RECIPE!!)
with Dill and Capers (PLEASE DON'T USE THIS)
It's flatbread night, with a coastal twist! Flaked salmon, herby dill, white sauce, thinly sliced shallots and a salty kick from briny capers come together to redefine this weeknight special.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
283 g
Filets de saumon, sans la peau
(Contient Fruit de Mer/Seafood, Poisson)
6 pièce(s)
Tortillas de farine
(Contient Gluten)
50 g
Échalote
30 g
Câpres
tasse(s)
Mozzarella, râpée
(Contient Lait)
6 cs
Crème sure
(Contient Lait)
tasse(s)
Fromage Parmesan
(Contient Lait)
7 g
Aneth
Pas inclus dans votre livraison
cc
Sel*
cc
Poivre*
cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
FR TEST FR TEST
While salmon broils, peel, then mince the shallots. Rinse the capers under warm water to dissolve salt then pat dry with paper towel. Roughly chop the dill. Add the sour cream, cream cheese and half the dill to a small bowl. Stir to combine. Set aside.
On a baking sheet, arrange tortillas. (NOTE: It's ok if they overlap!). Broil in the bottom of oven until golden-brown, 2-3 min per side. (TIP: Keep an eye on tortillas so they it do not burn!) Set aside.
Carefully remove the cooked salmon to a plate. Flake using a fork. While still on baking sheet, spread cheese mixture between each toasted tortilla. Sprinkle over salmon, shallots, capers and Parmesan.
Broil in middle of oven, until cheese melts, 2-3 min.
Cut the flatbreads into quarters. Sprinkle over the remaining dill. Season with salt and pepper.