Avocado and Smoked Trout on Rye Toasts
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
515
calories
Calories
Healthy, because
Even smarter
Nutritional values
These delicious toasts are packed with heart-healthy fatty acids from the avocado as well as powerful lean protein from the smoked trout.
If you don't have smoked trout available, smoked salmon or lox are both great substitutes.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 19 μg | (95 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ripe Avocados
- 2 Tbsps Lime juice
- 2 Tbsps Mayonnaise
- 2 Tbsps Crème fraiche
- 1 pinch sugar
- Tabasco sauce
- salt
- 8 sm slices Rye bread (or 4 large)
- 14 ozs smoked trout
- 2 Tbsps Caper
- Arugula (for garnish)
- Lime wedge (for serving)
Preparation steps
1.
Halve avocados lengthwise, remove pits and scoop out flesh with a spoon. Puree avocados with lime juice, mayonnaise and creme fraiche. Season with sugar, salt and Tabasco.
2.
Preheat broiler. Watching carefully, broil bread slices briefly. Spread bread with pureed avocado mixture. Tear trout fillets into large pieces and divide over slices. Top with drained capers and garnish with arugula sprouts. Serve with lime wedges.
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