{"id":13399,"date":"2022-11-15T10:18:36","date_gmt":"2022-11-15T09:18:36","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=13399"},"modified":"2022-12-08T08:38:16","modified_gmt":"2022-12-08T07:38:16","slug":"salmon-bonbon-with-fingerlimes","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/salmon-bonbon-with-fingerlimes\/","title":{"rendered":"Salmon bonbon with fingerlimes"},"content":{"rendered":"

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4 persons<\/span>
\n15 minutes<\/span><\/p>\n<\/div>

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2 ounces smoked salmon<\/span><\/span><\/span><\/p>\n

100g fresh honey goat cheese<\/span><\/p>\n

1 Fingerlime<\/span><\/span><\/p>\n

20g hazelnuts (unroasted\/unsalted)<\/span><\/span><\/p>\n

2 sprigs of fresh dill<\/span><\/span><\/p>\n<\/div>

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Salmon bonbon with fingerlimes<\/h1><\/div>
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Place a piece of transparent foil in a cup about 8 cm round and 4 cm high. Divide the smoked salmon slices among the cups. Make sure the bottom and sides are covered. Stuff with the honey-goat cheese. Fold the edges over the stuffing so that the stuffing is covered. Fold over the foil and close tightly. Store the salmon bonbon in the foil in the refrigerator until serving.<\/p>\n

Finely chop the dill and chop the hazelnuts into small pieces. Squeeze the finger limes onto a small plate. Use the finger limes, hazelnuts and dill as a garnish on the salmon bonbons.<\/p>\n<\/div>

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\u2014<\/strong> FRUIT \u2013 CITRUS<\/span><\/h4>\n<\/div>

Fingerlimes<\/span><\/h3>\n

Finger limes can best be described as citrus caviar. Juice bursts from the tiny pearls when bitten, resulting in a fresh-sour taste which resembles a combination of lemon, lime and grapefruit.
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Read more<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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