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Crispbread w cod liver creme
Photo: Wesual Click

Crispbread w cod liver creme

24 ingredients Serves 4 openrecipes

Make your own crispbreads and delight yourself or your guests with this light cod liver cream

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Estimated Nutrition (whole recipe, rough)

1251
Calories
50g
Protein
41g
Fat
172g
Carbs

Counts 16 of 24 ingredients — the other 8 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Salmon 100g cooked 208
Milk 1 cup (244ml) whole 149
Butter 1 tbsp (14g) 102
Cherry 1 cup (138g) 87
Rye 1 slice (32g) 83
Cream 1 tbsp (15ml) heavy 51
Red Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Cucumber 1/2 cup sliced (52g) 16
Lemon juice of 1 lemon (48ml) 12
Shallot 1 tbsp minced (10g) 7
Black Pepper 1 tsp ground (2.3g) 6
Romaine Lettuce 1 cup shredded (36g) 5
Dill 5 sprigs fresh (1g) / 1 tsp dried 4
Salt 1 tsp (6g) 0
Crispbread not in our table 0
Pumpkin not in our table 0
Seed not in our table 0
Water not in our table 0
Wheat not in our table 0
Liver not in our table 0
Pate not in our table 0
Chervil not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • Crispbread with pumpkin seeds:
  • 25 g butter
  • 2 tbsp water
  • 0.25 dl milk
  • 10 g yeast
  • 50 g rye flour
  • 30 g wheat flour
  • 1 tbsp pumpkin seeds
  • dash of salt
  • Cod liver cream:
  • 115 g Cod Liver Pate
  • 1 dl creme fraiche 38%
  • 2 tbsp lemon juice
  • 1 tsp grated lemon peel
  • 1 shallot (20 g)
  • 1 tbsp fresh dill
  • half cucumber (100 g)
  • 4 cherry tomatoes
  • 2 tbsp chopped red onion
  • 4 leaves small romaine lettuce
  • 1 tbsp water cress
  • 1 tbsp fresh chervil
  • Salt
  • Pepper

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcgoodfood · Recipe sourced from openrecipes

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