The recipe "salad with salmon, cream cheese and lemon":
- 10 slices of salted salmon
- lemon (zest, juice)
- 40 ml of olive oil
- 180 g of corn salad
- 70 g of cottage cheese average fat content
Number of servings
The complexity of cooking
The number of calories
Step by step recipe for cooking
Salad rinse well with cold water and dry on salfetke.Rybu cut into strips the width of 2-3 cm, while removing the excess fat.
Cottage cheese through a sieve, season with salt andpepper to taste, molded from it small balls, put on a plate and put into the refrigerator for 20 minutes. Lemons are divided into segments, retaining the juice and zest of one of them. Cottage cheese balls from the refrigerator and gently roll in finely grated zest.
To prepare the filling mix with lemon juicebutter, whisk vigorously. Salad and strips of salmon put on a chilled plate, put cheese on top of the balls and lemon segments. When serving pour sauce.