1. Aromatize the salmon mixture with freshly ground black pepper.
2. Distribute the salmon sauce in the vol au vents.
3. Garnish with the sautéed honey fungus mushrooms and lamb's lettuce.
Save (+) | Code | Packaging and format | Net weight | Pieces per package | Zoom |
(+) | 013007 | TIN 1/2 | 400 g | 12 |
Save (+) | Code | Packaging and format | Net weight | Pieces per package | Zoom |
(+) | 007085 | Tin 4/4 | 800 g | 6 |