SALMON
MINIS
Perfect combination of flavor
PREPARATION
TIME: 60 MINS.
RECIPIE FOR:
4 PEOPLE
Ingredients
Produce Team Mini Sweet Peppers, halved.
60 g of smoked salmon, cut into small cubes.
10 g of chives.
150 g of cream cheese.
100 g of grated Monterey Jack cheese.
50 ml of white wine (any grape variety).
Juice of one Eureka lemon (seeds removed).
5 slices of baked smoked bacon.
Salt.
Fresh arugula for garnish.
Preparation
Preheat the oven to 180 °C (350 °F) for 10 minutes.
Bake the bacon on a baking tray at 180 °C (350 °F) for 20 minutes and set aside.
In a bowl, mix the sliced salmon, chopped chives, grated Monterey Jack cheese, and cream cheese. Add the white wine, lemon juice, and a pinch of salt at the end.
Place the Mini Sweet peppers on a baking tray and fill them with the prepared mixture. Bake at 180 °C (350 °F) for 20 minutes.
Once the Minis are soft and slightly roasted, remove them from the oven and place them on a plate of your choice.
To finish, top the Minis with crispy bacon pieces and garnish with fresh arugula leaves.
Note: Each oven is different, so we recommend checking the Mini Sweet peppers regularly to achieve the perfect cooking.
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