Puré de otoño con salmón ahumado en frío (max. 50grados)

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, Puré de otoño con salmón ahumado en frío (max. 50grados). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Puré de otoño con salmón ahumado en frío (max. 50grados) is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Puré de otoño con salmón ahumado en frío (max. 50grados) is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Puré de otoño con salmón ahumado en frío (max. 50grados), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puré de otoño con salmón ahumado en frío (max. 50grados) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Puré de otoño con salmón ahumado en frío (max. 50grados) is 3-4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puré de otoño con salmón ahumado en frío (max. 50grados) estimated approx 40 minutos.

To get started with this recipe, we have to prepare a few ingredients. You can cook Puré de otoño con salmón ahumado en frío (max. 50grados) using 10 ingredients and 4 steps. Here is how you cook it.

Nada súper especial, pero debido a la época anual, tenemos los orimores otoñales fresquitos y baratos, claro que son bien ricos así que aprobechamos y almorzamos esto después del tennis en single de mi parte y de cabalgata de mi jermu con Hannah...........Y lo hacemos escuchando a King Crimson en vivo, en Palazzetto Dello Sport - Eur , Rome . Italy . November 13 , 1973

Ingredients and spices that need to be Prepare to make Puré de otoño con salmón ahumado en frío (max. 50grados):

1. 600 g koli rabo
2. 700 g apio rabo
3. 500 g calabaza
4. 10 cm un puerro
5. 1,5 dl leche
6. 100 g manteca
7. 1/2 cucharita pimientas pentacolór
8. 1 caldo de pez
9. 1,5 cucharad de sal gruesa
10. 800 g salmón ahumado

Instructions to make to make Puré de otoño con salmón ahumado en frío (max. 50grados)

1. Ponemos a hervir al agua con el caldo y la sal, al hervir agregamos al koli rabo y al apio rabo en trozos y pelados, tapamos y sacamos a templarse al salmón.......rodajeamos y también pelamos a la calabaza, e incluso cortamos finoli al puerro.
2. Luego de que hierve unos 10min. agregamos la calabaza y tapamos otra vez.
3. Nos encontramos en la heladera un resto de queso, que cortamos en daditos........y luego de otros 10-15min de hervor, desaguamos y agregamos el queso, la manteca, leche y el puerro, para darle una aplastada manual para purearlo todo y agregarle la pimienta.
4. Ahora servimos y almorzamos..........Buen provechooo!!!

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