2 for $5.00
170 g PRODUCT OF CHILE, NO. 1 GRADE Organic Blackberries 170 g PRODUCT OF MEXICO Lemons 2 lb PRODUCT OF SPAIN
150 - 250 g SELECTED VARIETIES
FROZEN, 100 g
PREVIOUSLY FROZEN 150 g
340 g or SMOKED WILD SOCKEYE SALMON 130 g, FROZEN
Preheat oven to 400 F (200 C).
Using a pastry brush, brush cut face of triangles with olive oil. Transfer triangles to a baking sheet and toast in the oven until golden brown. Set aside.
In a bowl, combine cream cheese, lemon zest and chives. Set aside.
In a bowl, whisk eggs and cream together, then stir in shallot and capers. Season and set aside.
In an oiled non-stick skillet over medium heat, cook eggs, stirring a little. When the eggs start to set, divide them into 4 portions and pop the skillet into the oven for 1 minute.
To serve, spread the bread with lemon cream cheese, top with a portion of eggs and garnish with a slice of smoked salmon and whole capers. Season to taste.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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