Bean Salad with Smoked Trout
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
500
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 37.5 g | (38 %) | ||
| Fat | 26.19 g | (23 %) | ||
| Carbohydrates | 29.31 g | (20 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 0.45 g | (2 %) |
more nutritional values
| Vitamin A | 132.13 mg | (16,516 %) | ||
| Vitamin D | 1.71 μg | (9 %) | ||
| Vitamin E | 3.16 mg | (26 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 4.73 mg | (39 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 18.78 μg | (6 %) | ||
| Pantothenic acid | 1.34 mg | (22 %) | ||
| Biotin | 1.53 μg | (3 %) | ||
| Vitamin B₁₂ | 5.15 μg | (172 %) | ||
| Vitamin C | 7.74 mg | (8 %) | ||
| Potassium | 684.42 mg | (17 %) | ||
| Calcium | 87.53 mg | (9 %) | ||
| Magnesium | 61.28 mg | (20 %) | ||
| Iron | 2.82 mg | (19 %) | ||
| Zinc | 0.89 mg | (11 %) | ||
| Saturated fatty acids | 6.39 g | |||
| Cholesterol | 157.26 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams green Beans
- salt
- 150 grams Cherry tomatoes
- 4 Tbsps apple cider vinegar
- 1 tsp honey
- 1 tsp Fish sauce
- 4 Tbsps Canola oil
- freshly ground peppers
- 2 Tbsps butter
- 2 Tbsps breadcrumbs
- 400 grams Smoked trout (without skin)
- 4 tsps Horseradish cream (from a jar)
- freshly scraped Horseradish
Preparation steps
1.
Rinse beans, trim and cook in salted water until al dente, about 8 minutes. Rinse in cold water, drain well and cut into pieces.
2.
Rinse tomatoes, trim and halve.
3.
For the dressing, mix the apple cider vinegar with the honey, fish sauce, oil and salt and pepper to taste.
4.
Heat the butter in a pan. Add the breadcrumbs and cook until slightly browned.
5.
Arrange beans with the tomatoes and fish on plates. Drizzle dressing over the fish. Scoop horseradish cream with a spoon and add small portions to each plate. Serve garnished with the breadcrumbs.
