Salmon, leek, dill and lemon
For an original dinner, this recipe gathers salmons and leek pieces on a crusty thin dough.
Ingredients
Wheat flour, cottage cheese, leek 15%, raw salmon 11%, water, cream 9%, whole milk powder, rapeseed oil, salt, lemon zest 0.3%, modified corn starch, dill 0.09%, rapeseed oil, natural lemon flavoring, natural flavorings, pepper, malted wheat flour, flour treatment agent: L-cysteine.
May contain: crustacean, mollusc, mustard, egg.
List of ingredients provided for information only. Only the list of ingredients provided on the product packaging is admissible. Please take notice before consumption, especially in case of allergies.
Storage & cooking instructions
STORAGE:
freezer compartment (-6°C): 3 days. Freezer compartment or at -18°C: see expiry date on the side of the packaging.
DO NOT REFREEZE AFTER DEFROSTING .
PREPARATION:
Preheat the fan oven at 250°C for 10 minutes. Remove the frozen tart from the packaging and place it directly on the rack in the middle of the oven. Bake for about 8-12 minutes. Keep a close eye on it in the oven. The cooking time may vary according to the type of oven. The tart is ready when the pastry is firm and the edges have started to brown. Serve immediately.
Average nutritional values
per 100g
Description
An absolute French classic originating from the Alsace region, the tarte fine is traditionnally served for sharing. With hits delicious mix of cream and fromage blanc cheese together with its leek and salmon filling, it will bring an original touch to your meals. No need for defrosting, just pop it in the oven for 8 to 12 minutes and voilà!
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