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Pinsa with salmon, savings and lemon

Pinsa with salmon, savings and lemon

Cooking Time45 m
Ingredients10
DifficultyMedium
0
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Aron LindqvistAron Lindqvist
This pew feels extra fresh with salmon, savings and lemon in lovely combination. Let the salmon pull with lemon juice, rifle shell and dill, it gets more taste even before it ends up on the bottom. A stored cheese gives nice tents and rounds of everything. Serve directly when it comes out of the oven, while it is still warm and newly made.

Ingredients

4 servings
  • Step: 1
    200 g lax file without skin
  • Step: 2
    shell and juice of 1/2 lemon (1/2 lemon equals 1 msk of juice)
  • Step: 3
    2 msk cut dill (2 msk equals about 1/2 pot)
  • Step: 4
    2 krm salt
  • Step: 5
    1 krm black pepper
  • Step: 6
    10 pc green savings
  • Step: 7
    1/2 pc red
  • Step: 8
    2 pc pins of bread
  • Step: 9
    2 dl crème fraiche
  • Step: 10
    2 dl riven stored cheese (referred to Folke)

Instructions

  • Step: 1
    Put the oven at 250°C.
  • Step: 2
    Cut the salmon in about 1/2 cm thin slices, straight over the file bit.
  • Step: 3
    Wash the lemon and tear the outermost of the shell. Press from 1 msk of juice (for 4 ports).
  • Step: 4
    Cut the dill well.
  • Step: 5
    Mix the salmon slices with lemon shells, lemon juice and dill, add salt and pepper.
  • Step: 6
    Cut off about 1 cm of the bottom of the sparrows. Scale them if they are fat. Scale and slice the onion nicely.
  • Step: 7
    Put the pinsa bread on sheets with baking sheet paper. Divide and spread the crème fraiche on the bread. Distribute the cheese of the crème fraich. Then divide the savings, red bulb and salmon on the cheese.
  • Step: 8
    Insert the plates in the middle of the oven 8-10 minutes in rounds, or until the cheese melts and the bread gets nice color.

Näring

Calories742kcal
Carbohydrates74g
Fat36g
Protein29g
Serving Size4serving

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