Dill-rubbed toasted bread, Allégro ricotta, lemon and smoked salmon

Recettes

Dill-rubbed toasted bread, Allégro ricotta, lemon and smoked salmon

Ingredients

80 ml (1/3 cup) of Allégro 4% low sodium ricotta
Zest and juice of 1/2 a lemon
2 sprigs of dill
4 slices of round loaf bread (multi-grain or sesame)
4 generous slices of smoked salmon

Method

In a bowl, mix the Allégro ricotta and the lemon.
Toast the bread slices and then rub them with a sprig of dill rolled into a ball, allowing the bread to absorb the aroma.
Spread the ricotta mixture onto the bread and drape the salmon over the top.
Garnish with a few dill leaves and serve immediately.
Preparation time: 5 minutes
Cooking time: 5 minutes
Number of portions: 4

Nutrition Facts

Per 1 portion
------
  • Amount
    % Daily Value
  • Calories 110
  • Fat 2.5 g
    4%
  • Sodium 310 mg
    13%
  • Carbohydrate 13 g
    4%
  • Fibre 2 g
    8%
  • Protein 8 g

Nutri-note

Here is a perfect way to enjoy a treat while benefitting from the Omega 3 fatty acids contained in salmon. By choosing a whole wheat bread, you will enhance the nutritional value of your meal by increasing your intake of fibre and antioxidants.
GIOVANNI APOLLO
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.

© Chef Giovanni Apollo, Apollo Globe Traiteur,
6389 Saint-Laurent Boulevard, Montreal (Quebec) H2S 3C3

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