TKTK Easter Brunch

Name: TKTK Easter Brunch with Pickled Onions and Dilly Cream Cheese
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 200 g Saumon fumé; 1 pièce(s) Oignon rouge; 1 pièce(s) Citron; 4 cs Vinaigre de vin blanc; 4 pièce(s) Fromage à la crème; 1 pièce(s) Crème sure; 2 pièce(s) Tomate; 7 g Aneth; 4 pièce(s) Œuf cuit dur; 60 g Câpres; 3 pièce(s) Mini concombres; 4 pièce(s) Pain à sandwich; 0.56 cc Sel*; 0.06 cc Poivre*; 1 cs Sucre*

with Pickled Onions and Dilly Cream Cheese

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Spring is just around the corner and what better way to celebrate than with this plentiful brunch board! Complete with smoked salmon, pickled onions, dilly cream cheese and crisp veggies, this fresh and light spread is the perfect shareable meal.

Allergènes:

Salmon

•Schwefeldioxide und Sulfite

•Milk

•Egg

•Hvede

•Gerste

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.

Durée de préparation35 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

/ sert 4 personnes

200 g

Saumon fumé

1 pièce(s)

Oignon rouge

1 pièce(s)

Citron

4 cs

Vinaigre de vin blanc

4 pièce(s)

Fromage à la crème

1 pièce(s)

Crème sure

2 pièce(s)

Tomate

7 g

Aneth

4 pièce(s)

Œuf cuit dur

60 g

Câpres

3 pièce(s)

Mini concombres

4 pièce(s)

Pain à sandwich

Pas inclus dans votre livraison

0.56 cc

Sel*

0.06 cc

Poivre*

1 cs

Sucre*

Informations nutritionnelles

Énergie (kcal)590 kcal

Graisses24 g

dont saturés10 g

Glucides63 g

dont sucres10 g

Fibres4 g

Protéines31 g

Cholestérol265 mg

Sel1890 mg

Gras Trans0.4 g

Potassium700 mg

Calcium175 mg

Fer5 mg

Ustensiles

•Bol à mélanger, moyen

•Cuillères à mesurer

•Verre doseur

•Zesteur

•Spatule

Instructions

Peel, halve, then cut onion into 1/8-inch slices.
Add onions, vinegar, 1/4 cup water and 1 tbsp sugar to a small pot. Season with 1/2 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.

Roughly chop dill.
Cut tomato into 1/4-inch slices.
Cut cucumber into 1/4-inch rounds.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Drain capers.
Remove eggs from packaging, then pat dry with paper towels. Halve, then season with salt and pepper.
Halve buns lengthwise.

Add cream cheese, sour cream, half the dill, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then mix with a spatula until smooth.
Transfer cream cheese spread to a serving dish, then sprinkle half the remaining dill over top.
Place buns in the toaster. Toast for 2-3 min, until golden-brown. Cut buns in half crosswise.

Transfer pickled onions to a small serving dish. Place on one corner of a large platter or board.
Place cream cheese mixture and brioche on the opposite corner.
Remove smoked salmon from packaging and pile in the centre.
Arrange half the cucumber and tomato in a slightly overlapping layer next to the pickled onions. Repeat with remaining cucumber and tomato next to the cream cheese. (TIP: We like layering in an arc shape.)
Fill in remaining gaps on the board with eggs and lemon wedges.
Sprinkle capers over top as desired.