Broad Bean Smash & Smoked Salmon On Bruschetta

4
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"Spent %40 at the supermarket and received this booklet of recipes titled Healthy Meals and this recipe looks so good so posting here."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Place beans in a heatproof bowl and cover with boiling water and set aside for 1 minute.

Step 2

Drain and refresh under cold running water and then peel the beans discarding pods and reserve 1/4 cup podded beans.

Step 3

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.

Step 4

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.

Step 5

Combine the dill, baby herbs, 2 tablespoon oil, 3 teaspoons lemon juice and remaining chives in a bowl and season and toss to combine.

Step 6

Spread toast with the ricotta mixture and top with smoked salmon and herb mixture.

Step 7

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.

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