Preparation: 45 min.
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Ingredients for
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1 tablespoon of sesame oil
2 tablespoons of sesame oil
3 tablespoons of sesame oil
4 tablespoons of sesame oil
5 tablespoons of sesame oil
6 tablespoons of sesame oil
7 tablespoons of sesame oil
8 tablespoons of sesame oil
9 tablespoons of sesame oil
10 tablespoons of sesame oil
1 tablespoon Light soy sauce
2 tablespoons Light soy sauce
3 eetlepels Lichte sojasaus
4 tablespoons Light soy sauce
5 tablespoons Light soy sauce
6 tablespoons Light soy sauce
7 tablespoons Light soy sauce
8 tablespoons Light soy sauce
9 tablespoons Light soy sauce
10 tablespoons Light soy sauce
75 g Salmon fillets
150 g Salmon fillets
225 g Salmon fillets
300 g Salmon fillets
375 g Salmon fillets
450 g Salmon fillets
525 g Salmon fillets
600 g Salmon fillets
675 g Salmon fillets
750 g Salmon fillets
0.5 tablespoon of Nut Paste
1 tablespoon of Nut Paste
1.5 tablespoons of Nut Paste
2 tablespoons of Nut Paste
2.5 tablespoons of Nut Paste
3 tablespoons of Nut Paste
3.5 tablespoons of Nut Paste
4 tablespoons of Nut Paste
4.5 tablespoons of Nut Paste
5 tablespoons of Nut Paste
150 g Knolselder
300 g Celeriac
450 g Celeriac
600 g Celeriac
750 g Celeriac
900 g Celeriac
1.05 kg Celeriac
1.2 kg Celeriac
1.35 kg Celeriac
1.5 kg Celeriac
1 Spring onion
2 Spring onions
3 Spring onions
4 Spring onions
5 Spring onions
6 Spring onions
7 Spring onions
8 Spring onions
9 Spring Outings
10 Spring Onions
0.5 Shallot
1 Shallot
1.5 Shallots
2 Shallots
2.5 Shallots
3 Shallots
3.5 Shallots
4 Shallots
4.5 Shallots
5 Shallots
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About this recipe
A heavenly appetizer.
You can read the full recipe on page 124 from Puur Pascale 2
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