Chilled Yogurt with Smoked Trout
Chilled Yogurt with smoked trout - Welcome refreshment on hot summer days
Healthy, because
Even smarter
Nutritional values
Yogurt with its lactic acid bacteria promotes digestion and is beneficial for the intestinal flora. Thanks to the mustard oils horseradish acts as a natural antibiotic and thus proves helpful in various infectious diseases.
Other types of smoked fish are also perfect for the topping, such as smoked salmon or mackerel. If you prefer to enjoy vegetarian, you can also replace the fish with chopped walnut kernels. These also provide healthy omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Cucumber
- ½ oz mixed Fresh herbs (1 handful, e.g. chervil, cress, dill)
- 1 garlic clove
- 16 ozs Yogurt
- 14 ozs Vegetable broth
- 2 tsps Horseradish (freshly grated or from jar)
- 2 Tbsps lemon juice
- salt
- peppers
- 8 ozs Smoked trout (without skin and bones)
Kitchen utensils
Preparation steps
Clean and peel cucumbers, cut in half lengthwise and remove seeds. Grate 1 cucumber half and chill for the garnish; coarsely dice the rest. Wash herbs, shake dry, pluck leaves, setting aside a few dill tips for garnish. Peel garlic and place in a stand blender with diced cucumber.
Add yogurt, broth and herbs to the cucumber and puree everything finely, adding a little cold water as needed. Season soup with horseradish, lemon juice, salt and pepper and refrigerate for at least 30 minutes until serving.
Before serving, season again, mix until frothy and divide among soup plates. Place cucumber shavings in the center, arrange smoked fish in pieces on top and sprinkle with dill tips set aside.
