
Devices & Accessories
Kaviarkremost med karse og reddiksalat
Prep. 15min
Total 25min
4 porsjoner
Ingredients
Kaviarkremost
-
gelatin plater2
-
vann for bløtlegging
-
hvitvin50 g
-
kremost300 g
-
kaviar15 g
-
gressløk, fersk finskåret½ bunt
Salat og montering
-
hvitt brød8 skiver
-
olivenolje20 g
-
dijon sennep½ ts
-
havsalt½ ts
-
sukker½ ts
-
cider eddik10 g
-
appelsinjuice10 g
-
reddik, rød i skiver (5 mm)150 g
-
karse20 g
-
kaviar10 g
Nutrition per 1 porsjon
Calories
459 kcal /
1918 kJ
Protein
16 g
Fat
30 g
Carbohydrates
29 g
Fiber
2.6 g
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30min