Marinated smoked salmon with bean purée and cream cheese gnocchi from the glass

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 1
  • 350 g frozen broad beans
  • 500 ml Vegetable broth
  • 6 Stem(s) Mint
  • 6 Stem(s) Dill
  • 6 Stem(s) Chervil
  • 7-10 Tbsp juice of 1/2 lemon
  • 2 TABLESPOONS Olive oil
  • 2 TEASPOONS crushed pink pepper berries
  • 6-8 discs Smoked salmon
  • 1 Garlic clove
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 75 g Double cream cream cheese

Directions

  1. 1

    Blanch the beans in boiling water for about 30 seconds. Drain beans and rinse under cold water. Remove the bean seeds from the skin and cook in the vegetable stock for about 10 minutes until soft

  2. 2

    Wash the herbs, shake dry, pluck off leaves or flags and chop finely. Mix about half of the herbs, 2 tablespoons lemon juice, 1 tablespoon oil and 1 teaspoon crushed pink pepper berries. Halve the salmon slices lengthwise, mix with the marinade and chill for about 1 hour.

  3. 3

    Peel the garlic. Puree the beans, 100-200 ml of the vegetable stock, garlic, 1 tablespoon of oil and other herbs, except some for garnishing, to a thick cream. Season to taste with salt, pepper and lemon juice and chill for about 45 minutes

  4. 4

    Cream the cream cheese and form 6 dumplings with 2 teaspoons. Line the inside walls of the glass with salmon. Fill in bean purée. Place one cream cheese gnocchi on each, sprinkle with remaining herbs and pink berries

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
160 kcal
CARBS
7 g
FATS
10 g
PROTEINS
10 g