Pita Chips with Smoked Salmon and Dill Labneh

ليث العطارChef

Ingredients

• Salmon, Alaskan or Norwegian, cut into small slices
  226 grams
• Labneh
  500 grams
• Dill, fresh and chopped
  2 tablespoons
• Bread, cut into toasted triangles
  4 loaves
• Lemon, cut into four parts to squeeze on the salmon
  1 piece

Steps

1. 1

   Using kitchen scissors, cut the bread into triangles. Toast for 15 minutes in an oven at 160 degrees Celsius until golden/brown.

   Required Tools:

   🍳

   Kitchen scissors

   Oven

   15 min
2. 2

   Mix the dill with the labneh and add a teaspoon of fresh lemon juice, seasoning with salt to taste.

   5 min
3. 3

   Arrange the salmon in a rose shape, one slice at a time, by rolling each one and securing it vertically on the plate.

   5 min
4. 4

   Spread the labneh on the triangles of bread, avoiding the edges. Serve on a large plate as soon as preparation is complete.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Labnehper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.3 g

Carbohydrate4.7 g

Total Sugars4.7 g

Vitamin B120.46 mcg

Iodine26 mcg

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags