Crispbreads with Cottage Cheese and Pink Salmon
A quick protein-packed snack: crispbreads with cottage cheese and light-salted pink salmon, complemented by fresh cucumber and dill.
- Time
- 5 min
- Serving
- 204 kcal
- Ingredients
- ≈ $1.39
- Protein
- 12 g
Ingredients
- 1 Crispbreadpack 200 g ≈ $2.80 25 g
- 2 Cream cheesepack 140 g ≈ $1.80 25 g
- 3 Pink salmon steakspack 600 g ≈ $8.00 40 g
- 4 Cucumbers≈ $3.67 per kg 30 g
- 5 Dillpack 50 g ≈ $1.80 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Pat the cucumber and dill dry to prevent soggy crispbreads—moisture ruins the crisp texture.
- Substitutions
- Use feta (25g) for cottage cheese if you prefer tangier flavor; swap cucumber for radish slices (30g).
- Common mistakes
- Overlapping toppings makes the crispbread soggy; check if the salmon is too wet or cucumber too thick.
- Storing and reheating
- Eat fresh; cottage cheese and cucumber wilt within 2 hours at room temperature.
- Serve with
- Pair with a cold glass of sparkling water or a light beer for a simple lunch.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.