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Ingredients
Kaviar-Frischkäse-Creme
- 2 Blatt Gelatine
- Wasser zum Einweichen
- 50 g Weißwein
- 300 g Frischkäse
- 15 g Kaviar (z.B. von der Forelle)
- ½ Bund Schnittlauch in feinen Ringen
Kresse-Radieschensalat und Fertigstellung
- 8 Scheiben Toastbrot
- 20 g Öl
- ½ TL Dijon-Senf
- ½ TL Salz
- ½ TL Zucker
- 10 g Apfelessig
- 10 g Orangensaft
- 150 g Radieschen in feinen Scheiben (5 mm)
- 1 Kresse-Beet abgeschnitten
- 10 g Kaviar (z.B. von der Forelle)
- Nutrition
- per 1 Portion
- Calories
- 459 kcal / 1918 kJ
- Protein
- 16 g
- Fat
- 30 g
- Carbohydrates
- 29 g
- Fibre
- 2.6 g
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