recipes
Pumpkin seed crackers with toppings
Ingredients
Salmon and yogurt topping
- Pumpkin seed crackers (Bio)
- 1 fillet fresh salmon, poached
- 1 tbsp chopped capers (Polli)
- 2 tbsp low fat yoghurt (Benna)
- Chopped cucumber
- Mint leaves
- Finely chopped onion
- 1 tbsp apple vinegar (Bio)
- Chopped parsley
Cottage cheese topping
- Pumpkin seed crackers (Bio)
- 1 tub cottage cheese
- Sliced cherry tomatoes
- Chopped chives or spring onions
- Olive oil
- Apple vinegar (Bio)
- Mint leaves
- black caviar
- lemon slices
Ricotta pickled vegetables and grilled chicory
- Pumpkin seed crackers (Bio)
- Ricotta cheese (Benna)
- 1 jar vegetables: peppers, mushrooms, onions (Polli)
- 1 chicory, cut in 4 wedges and grilled
- Balsamic vinegar reduction (Polli)
Method
For the salmon topping
Flake the salmon into a bowl, combine with the remaining ingredients. Taste for seasoning and serve on the crackers.
For the cottage cheese topping
Spread the cottage cheese thickly on the crackers. Season with fresh ground pepper. Marinade the cherry tomatoes with olive oil, apple vinegar, mint leaves and chives. Dress the tomato salad over the cottage cheese. Garnish with the caviar and lemon slices.
For the ricotta and vegetable topping
Spread the crackers with the ricotta. Put a slice of chicory on top and decorate with the pickles. Drizzle with the balsamic sauce.
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