Asparagus Salmon Cream
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams white Asparagus
- 100 milliliters dry white wine
- salt
- 2 sheets gelatin
- 100 grams Smoked salmon
- 100 milliliters Whipped cream
- 1 egg white
- 1 Tbsp lemon juice
- 1 tsp Horseradish
- white peppers
Preparation steps
1.
Peel the asparagus and cut into pieces. Boil with the wine and a little salt, cover and cook about 15 minutes until tender.
2.
Soften the gelatin in cold water. Cut the salmon into small cubes. Whip the cream. Beat the egg whites until stiff with the lemon juice. Chill everything.
3.
Remove the asparagus from the heat and mash finely with a hand blender. Put in the squeezed gelatin and stir to dissolve. Stir in the horseradish and cool the mixture or stir until cold. Shortly before the cream begins to gel, stir in the salmon, stir in the cream and the egg whites, season with salt and pepper. Put the mousse in a bowl, cover and chill at least 2 hours.
4.
To serve, scoop spoonfuls into small bowls. Serve to taste with trout caviar and toast.
