Ingredients: 600 grams
Cella
potatoes 400 grams of smoked salmon
hard boiled egg 1 lime green and black olives
Tomato
2 Greek yogurt
Scallions and mint
olive oil Salt Pepper
do
Mode:
Scrub potatoes. Introduce them in a pan with the skin. Cover with water and cook for 25 minutes (check the cooking should be tender). Drain and let cool. Peel potatoes, cut into thick slices and place in a bowl outstretched. Sprinkle the potatoes with the lemon juice and add the smoked salmon, a sheet on each of the slices of potato. Place sheets also boiled egg, olives and tomatoes.
In a bowl, mix the yogurt with chopped chives, chopped mint, salt and pepper. Pour the sauce into the salad. Book in the refrigerator 2 hours before serving.
To finish the dish, add a drizzle of olive oil.
Isabel Hernández Pascual (Cella)
Cella
potatoes 400 grams of smoked salmon
hard boiled egg 1 lime green and black olives
Tomato
2 Greek yogurt
Scallions and mint
olive oil Salt Pepper
do
Mode:
Scrub potatoes. Introduce them in a pan with the skin. Cover with water and cook for 25 minutes (check the cooking should be tender). Drain and let cool. Peel potatoes, cut into thick slices and place in a bowl outstretched. Sprinkle the potatoes with the lemon juice and add the smoked salmon, a sheet on each of the slices of potato. Place sheets also boiled egg, olives and tomatoes.
In a bowl, mix the yogurt with chopped chives, chopped mint, salt and pepper. Pour the sauce into the salad. Book in the refrigerator 2 hours before serving.
To finish the dish, add a drizzle of olive oil.
Isabel Hernández Pascual (Cella)
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