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Deviled Smoked Salmon with Crispbread https://www.metro.ca/userfiles/image/recipes/croustipain-au-saumon fume-7303.jpg PT10M PT00M PT2H10M
Combine all ingredients in a food processor and pulse until mixed but not too fine. Refrigerate for 2 hours before serving. Serve on Crisp n’light Wasa cracker and garnish with M’Lord crapers.
8
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6 oz (180 g) smoked salmon, chopped 6 oz (180 g) fresh goat cheese 1 Tbsp. (15 mL) spiced Wafu mayonnaise freshly ground black pepper to taste
Deviled Smoked Salmon with Crispbread

Deviled Smoked Salmon with Crispbread

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8
Deviled Smoked Salmon with Crispbread
0:10
Preparation
0:00
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 oz
    (180 g)
    smoked salmon, chopped
  • 6 oz
    (180 g)
    fresh goat cheese
  • 1 Tbsp.
    (15 mL)
    spiced Wafu mayonnaise
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  • freshly ground black pepper to taste
Imprimer ma sélection

Preparation

Combine all ingredients in a food processor and pulse until mixed but not too fine.

Refrigerate for 2 hours before serving.

Serve on Crisp n’light Wasa cracker and garnish with M’Lord crapers.

Source : I-D Foods

Legal Notice

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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