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Print Recipe
Bruschetta with Spiced Beetroot and Salmon Recipe
This snack can be prepared very quickly, if you bake beets in advance. All else - whack and you're done! Slices of lightly salted salmon on a pillow of beetroot cream with ginger and tangerine juice are nicely placed on a piece of grilled bran bread (or even better - Borodino). I really liked this combination.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Boil the beets or bake in foil until completely cooked
    Boil the beets or bake in foil until completely cooked
  2. Squeeze the juice from the tangerine and remove the zest. Put the beets in a combine, add the juice and zest of tangerine, cream cheese, ginger, pepper and try to salt (salty cheese, may not be necessary) Grind.
    Squeeze the juice from the tangerine and remove the zest. Put the beets in a combine, add the juice and zest of tangerine, cream cheese, ginger, pepper and try to salt (salty cheese, may not be necessary) Grind.
  3. Skinless salmon cut into cubes. Lightly dry the bread in a grill or toaster. Inside should not be over-dried, but the crust needs to be stable, so that the cream does not get wet.
    Skinless salmon cut into cubes. Lightly dry the bread in a grill or toaster. Inside should not be over-dried, but the crust needs to be stable, so that the cream does not get wet.
  4. Beet cream lightly press down with a spoon to get a little extra liquid. Put in a pastry bag, you can with a nozzle. Squeeze a cap of beetroot cream on the bread slices, put the salmon cubes on top. Sprinkle with chopped green onions. Serve immediately.
    Beet cream lightly press down with a spoon to get a little extra liquid. Put in a pastry bag, you can with a nozzle. Squeeze a cap of beetroot cream on the bread slices, put the salmon cubes on top.
Sprinkle with chopped green onions. Serve immediately.

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