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Lachszopf mit Dillcreme

Lachszopf mit Dillcreme
4.3 200 ratings
Prep. 10 min
Total 45 min
8 Portionen
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Ingredients

  • Dill abgezupft
    1 Bund
  • Ricotta
    250 g
  • Zitronensaft
    1 TL
  • Salz
    1 TL
  • Pfeffer
    ½ TL
  • Räucherlachs grob zerzupft
    300 g
  • Pizzateig, aus dem Kühlregal
    1 Pck.
    1 Pck. Blätterteig, aus dem Kühlregal

Difficulty

easy

Nutrition per 1 Portion

Protein 16 g
Calories 983 kJ / 235 kcal
Fat 9 g
Fibre 0.2 g
Carbohydrates 22 g

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