Start by preheating the oven to 180ºC.
Wash and cut the peppers in half and remove the seeds. Then, fill each half with a little previously chopped smoked salmon. Then, with a kitchen brush or your hand, spread the smooth part of the pepper with extra virgin olive oil. Once the oven is hot, introduce them in the oven on a rack for 10-15 minutes, making sure they don't burn.
Meanwhile, peel and chop the onion and carrots. In a frying pan, pour a splash of olive oil and cook the vegetables with a little water. Once the water evaporates, add the rest of the salmon. Stir alternately for 5 minutes approximately. Season with salt and pepper and add the cumin and dill. Turn off the heat and add the egg yolks.
Remove the peppers from the oven and fill with the vegetables. Sprinkle some grated cheese on top and gratin for a few minutes in a baking tray.
Ingredients
Directions
Start by preheating the oven to 180ºC.
Wash and cut the peppers in half and remove the seeds. Then, fill each half with a little previously chopped smoked salmon. Then, with a kitchen brush or your hand, spread the smooth part of the pepper with extra virgin olive oil. Once the oven is hot, introduce them in the oven on a rack for 10-15 minutes, making sure they don't burn.
Meanwhile, peel and chop the onion and carrots. In a frying pan, pour a splash of olive oil and cook the vegetables with a little water. Once the water evaporates, add the rest of the salmon. Stir alternately for 5 minutes approximately. Season with salt and pepper and add the cumin and dill. Turn off the heat and add the egg yolks.
Remove the peppers from the oven and fill with the vegetables. Sprinkle some grated cheese on top and gratin for a few minutes in a baking tray.
