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Swiss chard & salmon parcels
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 604
  • Fat about 44g
  • Carbohydrates about 12g
  • Protein about 38g
This is needed
This is needed for 4 people
Swiss chard
  • 6 Swiss chard (approx. 600 g)
  • salted water, boiling
Filling
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 600 g salmon fillets, cut into 12 strips
  • 4 tbsp sesame seeds
  • 1 tbsp oil for frying
  • 1 lemons, use only half of the juice
  • 2 carrots, sliced
Cream cheese dip
  • 200 g cream cheese
  • 0.5 bunch dill, finely chopped
  • 1 organic lemon, use half of the grated zest and half of the juice
  • 0.5 tbsp Za'atar (spice mix)
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And that's how it's done
And that's how it's done
Swiss chard
Cut away the stems and the thick midribs, thinly slice, set aside. Cut the leaves in half lengthwise, blanch in boiling salted water for approx. 1 min., then refresh in ice-cold water. Drain and place on a cloth.
Filling
Heat the oil in a frying pan. Sauté the reserved Swiss chard stems for approx. 15 mins., season and leave to cool. Season the salmon and sprinkle with sesame seeds. Heat the oil in a frying pan, brown the salmon for approx. 2 mins. on each side, drizzle with lemon juice. Place the salmon, carrots and Swiss chard stems on top of the Swiss chard leaves, roll up.
Cream cheese dip
Combine the cream cheese with the dill, lemon zest, lemon juice and za'atar, serve with the Swiss chard and salmon parcels.