Broad Bean Smash & Smoked Salmon On Bruschetta
January 15, 2017
"Spent %40 at the supermarket and received this booklet of recipes titled Healthy Meals and this recipe looks so good so posting here."
- Serving Size: 1 (301.9 g)
- Calories 420.2
- Total Fat - 21.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 247 mg
- Sodium - 1154.9 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 3.8 g
- Sugars - 5.8 g
- Protein - 30.8 g
- Calcium - 493.6 mg
- Iron - 3.4 mg
- Vitamin C - 34.3 mg
- Thiamin - 0.3 mg
Place beans in a heatproof bowl and cover with boiling water and set aside for 1 minute.
Drain and refresh under cold running water and then peel the beans discarding pods and reserve 1/4 cup podded beans.
Process the beans, ricotta, lemon rind, 3 tablespoon lemon juice and 1 tablespoon chives in a food processor until a coarse paste forms, season to taste and set aside.
Place the eggs, in a small saucepan and cover with cold water and bring to the boil over high heat and then reduce heat to medium and simmer for 4 minutes and then refresh in iced water and peel the eggs.
Combine the dill, baby herbs, 2 tablespoon oil, 3 teaspoons lemon juice and remaining chives in a bowl and season and toss to combine.
Spread toast with the ricotta mixture and top with smoked salmon and herb mixture.
Carefully break eggs in half and top the bruschetta with the eggs and reserve broad beans and drizzle with remaining oil and season.
Tips & Variations
No special items needed.