Smoked Salmon, Dill & Goat’s Cheese on Pumpernickel
PREP 10 MIN•COOK NONE
EF
NF
Number of servings
2
50g goat's cheese
1⁄4 cup (60g) cottage cheese
salt & pepper, to taste
2 pumpernickel slices, thick slice (50g ea) toasted
80g smoked salmon
2 sprigs of dill fronds picked
1 lemon cut in wedges
In a small bowl combine goat’s and cottage cheese and season with salt and pepper.
Spread cheese on toasted pumpernickel and add salmon. Top with dill, season with black pepper and serve with lemon wedges.
Energy (kJ)
1271 kJ / 304 cals
Protein
21.6 g
Fat
13.9 g
Sat. Fat
7 g
Carbs
19.5 g
Sugar
3.1 g
Fiber
4.8 g
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