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Smoked Salmon Roll with Green Beans https://www.metro.ca/userfiles/image/recipes/roule-saumon-fume-haricots-verts-5056.jpg PT20M PT00M PT20M
In a saucepan with boiling salted water, cook the green beans for 5 to 6 minutes or until they're crunchy. Drain and plunge into ice water; drain again and dry well. In a small bowl, mix the cheese with the chives. Season with salt and pepper and mix well. On a work surface, place the tortillas. Divide the cheese and spread up to the edges of each tortilla. Place the beans on the front part of each tortilla and the smoked salmon in the center. Place the red onion strips on the salmon and then roll up each tortilla. Slice the tortillas on the diagonal and serve with slices of ripe tomato. Drizzle some olive oil, grind some pepper and sprinkle some fleur de sel.
4
36 green beans 1/2 lb (225 g) old-fashioned white cheese or cream cheese 2 Tbsp. (30 mL) finely cut fresh chives Salt and freshly ground pepper to taste 4 tomato or plain whole wheat tortillas 6 oz (180 g) cold-smoked salmon 1 small red onion, in strips 2 tomatoes, sliced sufficient quantity, extra-virgin olive oil fleur de sel or maldon salt or guerande salt to taste
Smoked Salmon Roll with Green Beans

Smoked Salmon Roll with Green Beans

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 36
    green beans
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    CHEF BOYARDEE MEALS, HEINZ BEANS OR PASTA

    CHEF BOYARDEE MEALS, HEINZ BEANS OR PASTA

    $0.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    FRENCH BEANS

    FRENCH BEANS

    $3.99 ea.

    400 g PRODUCT OF GUATEMALA

    DEL MONTE CANNED VEGETABLES OR HEINZ PASTA

    DEL MONTE CANNED VEGETABLES OR HEINZ PASTA

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  • 1/2 lb
    (225 g)
    old-fashioned white cheese or cream cheese
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    PHILADELPHIA CREAM CHEESE or IRRESISTIBLES REFRIGERATED JUICE

    PHILADELPHIA CREAM CHEESE or IRRESISTIBLES REFRIGERATED JUICE

    $2.49 ea.

    227 - 250 g or 1.65 - 1.75 L SELECTED VARIETIES

    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    450 ‑ 500 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    finely cut fresh chives

  • Salt and freshly ground pepper to taste
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    3 PK PRODUCT OF MEXICO

  • 4
    tomato or plain whole wheat tortillas
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  • 6 oz
    (180 g)
    cold-smoked salmon
  • 1
    small red onion, in strips
  • 2
    tomatoes, sliced
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    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

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    PRODUCT OF MEXICO 7.69/kg


  • sufficient quantity, extra-virgin olive oil
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  • fleur de sel or maldon salt or guerande salt to taste
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Imprimer ma sélection

Preparation

In a saucepan with boiling salted water, cook the green beans for 5 to 6 minutes or until they're crunchy.

Drain and plunge into ice water; drain again and dry well.

In a small bowl, mix the cheese with the chives. Season with salt and pepper and mix well.

On a work surface, place the tortillas.

Divide the cheese and spread up to the edges of each tortilla.

Place the beans on the front part of each tortilla and the smoked salmon in the center.

Place the red onion strips on the salmon and then roll up each tortilla.

Slice the tortillas on the diagonal and serve with slices of ripe tomato. Drizzle some olive oil, grind some pepper and sprinkle some fleur de sel.

Source : Metro

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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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