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Salmon and potato
4
1 Review.
This is a recipe based on already prepared cold-smoked salmon, the dish is easy and quick to prepare. One can have whatever spices on the salmon, but it is especially good to squeeze the juice from a lemon before the cooking. To make a homemade sauce gives an option to have it healthier and enhances the flavor of this dish.
Country of origin: Norway
Preparation time: 00:15
Cooking time: 00:20
Cooking time: 00:20
Needed Ingredients:
Sauce
Salmon and potato
Sauce
200 gr Cream cheese
0,25 teaspoon Salt
0,25 teaspoon Paprika powder
0,25 teaspoon Citron pepper
0,25 teaspoon Garlic powder
Salmon and potato
600 gr Salmon
600 gr Potato
1 tablespoon Butter
0,5 Freshly squeezed juice from a lemon
1 teaspoon Paprika powder
1 teaspoon Citron pepper
1 teaspoon Dill
4 slices Cheddar cheese
20 gr Arugula
Description:
This is a recipe based on already prepared cold-smoked salmon, the dish is easy and quick to prepare. One can have whatever spices on the salmon, but it is especially good to squeeze the juice from a lemon before the cooking. To make a homemade sauce gives an option to have it healthier and enhances the flavor of this dish.
This is a recipe based on already prepared cold-smoked salmon, the dish is easy and quick to prepare. One can have whatever spices on the salmon, but it is especially good to squeeze the juice from a lemon before the cooking. To make a homemade sauce gives an option to have it healthier and enhances the flavor of this dish.
A different version of a lasagna. Add fish and any seafood you like and you will have a nice different dish.
Origin: Italy
Region of origin: All regions.
Region of origin: All regions.
Preparation : 00:20
Cooking : 00:40
Cooking : 00:40
A different version of a lasagna. Add fish and any seafood you like and you will have a nice different dish.
Origin: Italy
Preparation : 00:20 - Cooking : 00:40
This is a fast dish to make in the middle of the week with chicken fillets. To make the chicken tender do not have too high temperature when you fry it. You can prepare other sauces if you do not like garlic, or fry the chicken in a marinade. Another variation to cook the chicken is to put it on the grill.
Origin: France
Region of origin: Unknown.
Region of origin: Unknown.
Preparation : 00:05
Cooking : 00:20
Cooking : 00:20
This is a fast dish to make in the middle of the week with chicken fillets. To make the chicken tender do not have too high temperature when you fry it. You can prepare other sauces if you do not like garlic, or fry the chicken in a marinade. Another variation to cook the chicken is to put it on the grill.
Origin: France
Preparation : 00:05 - Cooking : 00:20
Nachos is a Mexican dish of tortilla covered with cheese, and often served as a snack. This recipe have more ingredients and is main dish. It is really tasty to serve sour cream or guacamole to the nachos.
Origin: Mexico
- Region: Coahuila.
Region of origin: Coahuila.
Region of origin: Coahuila.
Preparation : 00:10
Cooking : 00:20
Cooking : 00:20
Nachos is a Mexican dish of tortilla covered with cheese, and often served as a snack. This recipe have more ingredients and is main dish. It is really tasty to serve sour cream or guacamole to the nachos.
Origin: Mexico
- Region: Coahuila.
Preparation : 00:10 - Cooking : 00:20
This is a traditional Serbian recipe of sauerkraut rolls stuffed with mince beef, smoked pork, rice and hot paprika, and taste delicious. This dish is often served as a festive meal at big occasions like family Saint Patron day, Christmas, New year and eastern.
Origin: Serbia
Region of origin: Unknown.
Region of origin: Unknown.
Preparation : 00:50
Cooking : 03:00
Cooking : 03:00
This is a traditional Serbian recipe of sauerkraut rolls stuffed with mince beef, smoked pork, rice and hot paprika, and taste delicious. This dish is often served as a festive meal at big occasions like family Saint Patron day, Christmas, New year and eastern.
Origin: Serbia
Preparation : 00:50 - Cooking : 03:00
This is an easy dish to make when you do not have any idée what to do with what you have in the freezer and the fridge. You can take whatever vegetables and mix it together in an oven form together with some chicken.
Origin: Spain
Region of origin: All regions.
Region of origin: All regions.
Preparation : 00:15
Cooking : 00:50
Cooking : 00:50
This is an easy dish to make when you do not have any idée what to do with what you have in the freezer and the fridge. You can take whatever vegetables and mix it together in an oven form together with some chicken.
Origin: Spain
Preparation : 00:15 - Cooking : 00:50
This taco is made with minced meat and vegetables, and served with guacamole sauce. Quick and easy to do, and you can fill it with many different choices of filling to fit your own taste.
Origin: Mexico
Region of origin: All regions.
Region of origin: All regions.
Preparation : 00:10
Cooking : 00:15
Cooking : 00:15
This taco is made with minced meat and vegetables, and served with guacamole sauce. Quick and easy to do, and you can fill it with many different choices of filling to fit your own taste.
Origin: Mexico
Preparation : 00:10 - Cooking : 00:15
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
Origin: France
Region of origin: .
Region of origin: .
Preparation : 00:30
Cooking : 00:40
Cooking : 00:40
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
Origin: France
Preparation : 00:30 - Cooking : 00:40
Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.
Origin: Switzerland
Region of origin: All regions.
Region of origin: All regions.
Preparation : 00:20
Cooking : 00:10
Cooking : 00:10
Cordon Bleu is veal schnitzel pounded thin and wrapped around a slice of ham and a slice of cheese. Then the schnitzel is double breaded, and pan fried.
Origin: Switzerland
Preparation : 00:20 - Cooking : 00:10
A homemade recipe of mince lamb steaks with feta cheese and fresh spices. It's like a big burger with filling inside, but you eat it with knife and fork. It's very good to serve a potato gratin and a creamy sauce to enhance the flavors of the steak.
Origin: Sweden
Region of origin: Unknown.
Region of origin: Unknown.
Preparation : 00:10
Cooking : 00:10
Cooking : 00:10
A homemade recipe of mince lamb steaks with feta cheese and fresh spices. It's like a big burger with filling inside, but you eat it with knife and fork. It's very good to serve a potato gratin and a creamy sauce to enhance the flavors of the steak.
Origin: Sweden
Preparation : 00:10 - Cooking : 00:10
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
Origin: France
- Region: Bretagne.
Region of origin: Bretagne.
Region of origin: Bretagne.
Preparation : 01:00
Cooking : 00:05
Cooking : 00:05
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
Origin: France
- Region: Bretagne.
Preparation : 01:00 - Cooking : 00:05
A typical cheesy dish to eat in the winter, made of potatoes, bacon, reblochon or a camembert cheese, and onions. To spice up the dish you can pour some white wine in the dish, and then serve the same wine to the dinner.
Origin: France
- Region: Savoie.
Region of origin: Savoie.
Region of origin: Savoie.
Preparation : 00:30
Cooking : 00:30
Cooking : 00:30
A typical cheesy dish to eat in the winter, made of potatoes, bacon, reblochon or a camembert cheese, and onions. To spice up the dish you can pour some white wine in the dish, and then serve the same wine to the dinner.
Origin: France
- Region: Savoie.
Preparation : 00:30 - Cooking : 00:30
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