skish
IT

Rye bread with smoked salmon and pea purée

Spring pea purée and salmon: sweet and savoury in balance.

  • 12 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Rye bread with smoked salmon and pea purée

Per serving

Calories
276 kcal
Protein
15.9 g
Carbohydrates
35.7 g
Fat
7.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread50 g
  • Smoked salmon40 g
  • Peas80 g
  • Mintto taste
  • Extra virgin olive oil4 g
  • Saltto taste

Contains: gluten, fish,

In season: April – June

Method

  1. Bring a small pan of water to the boil and salt it; cook the peas for 5 minutes, until tender, and drain them, keeping back a little of the cooking water.
  2. Blend the peas with the oil, a few mint leaves and a pinch of salt, adding a spoonful of the reserved water if needed, until smooth.
  3. Toast the rye bread for 2–3 minutes, until crisp, and spread it with the purée.
  4. Top with the smoked salmon.

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