Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Cream cheese dip
How it's done
Cut away the stems and the thick midribs, thinly slice, set aside. Cut the leaves in half lengthwise, blanch in boiling salted water for approx. 1 min., then refresh in ice-cold water. Drain and place on a cloth.
Heat the oil in a frying pan. Sauté the reserved Swiss chard stems for approx. 15 mins., season and leave to cool. Season the salmon and sprinkle with sesame seeds. Heat the oil in a frying pan, brown the salmon for approx. 2 mins. on each side, drizzle with lemon juice. Place the salmon, carrots and Swiss chard stems on top of the Swiss chard leaves, roll up.
Cream cheese dip
Combine the cream cheese with the dill, lemon zest, lemon juice and za'atar, serve with the Swiss chard and salmon parcels.
|Serve with:||Boiled potatoes|
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