LOW CALORIE
Pumpkin and Salmon Vinaigrette Puree
0
0
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
If the puree is made from a non-sweet pumpkin variety with low starch content, consider adding boiled potatoes and a bit of sugar to the vinaigrette.
Ingredients
- Lightly Salted Red Fish - 7.1 oz
- Chestnut puree - 10.6 oz
- Pickles - 3 pieces
- Carrot - 1 piece
- Vinegar essence - 1 tablespoon
- Spanish onions - 1 head
- Canned Mushroom Soup - 7.1 oz
- Ground Black Pepper - to taste
- Parsley - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Boil the carrot. Cut all other ingredients into pieces.
Step 2
In a blender, puree the salmon, carrot, pickles, and onion. Mix with the pumpkin puree, adding vinegar and pepper.
Step 3
Let it sit in the refrigerator.
Step 4
Garnish the orange vinaigrette puree with green peas and chopped parsley.
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