Butterde rice box with smoked salmon and prawns

Ingredients for Butterde rice box with smoked salmon and prawns

Instructions for Butterde rice box with smoked salmon and prawns

To prepare the Butterde rice box with smoked salmon and prawns recipe, please follow these instructions:

Heat the oven to 225 degrees C. alm. oven.

Roll 2 biscuit slices to double size on the long joint. Divide each plate into three. From the 3 plate cut the strips about 1 cm wide as you do to the edge of the cut plates.
Brush them with poached eggs and behind them 15 - 20 min. Let them cool off.

Whip the cream and mix the mayonnaise in. Stir the prawns in. Taste with horseradish, dill and lemon juice.

Squeeze the middle pieces of the boxes slightly, put a slice of salmon at the bottom of the boxes and benefit from the salad salad.

Server salad and lemon boats to.