{"id":5666,"date":"2022-05-03T09:24:09","date_gmt":"2022-05-03T07:24:09","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5666"},"modified":"2025-01-29T13:23:45","modified_gmt":"2025-01-29T12:23:45","slug":"tarta-de-salmon-froya","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/es\/recetas\/tarta-de-salmon-froya\/","title":{"rendered":"Fr\u00f8ya Lakseskagen"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Procedimiento<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Poner el horno a 200 \u2070C.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar la baguette en rodajas finas, colocarlas en una bandeja de horno, rociarlas con un poco de aceite de oliva y hornearlas durante 8-12 minutos.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Pique finamente el eneldo y la cebolla roja y m\u00e9zclelos en un bol con la nata agria, la mayonesa, la mostaza y un poco de zumo de lim\u00f3n y sal.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cortar el salm\u00f3n en trozos peque\u00f1os y mezclar con la nata l\u00edquida y sazonar con un poco de sal y pimienta.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cubra las tostadas con el pastel de salm\u00f3n o s\u00edrvalas con unos gajos de eneldo y lim\u00f3n.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Fr\u00f8ya Pastel de salm\u00f3n sobre pan tostado<\/p>","protected":false},"featured_media":5015,"parent":0,"template":"","tags":[5,10],"class_list":["post-5666","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-back-loin","tag-sommermat","recipe_category-back-loin","recipe_category-sommermat"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/5666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/5666\/revisions"}],"predecessor-version":[{"id":11359,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/recipe\/5666\/revisions\/11359"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/media\/5015"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/media?parent=5666"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/es\/wp-json\/wp\/v2\/tags?post=5666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}