Cold Cucumber Soup with Salmon Tartare
Salmon provides a large portion of omega-3 fatty acids which are good for the heart and blood vessels. Additionally, this recipe includes the entire daily ration of bone-strengthening vitamin D. Thanks to the milk, this recipe also contains calcium.
You can enjoy this fine iced cucumber soup as a starter, snack, or a light main course. To make it more filling and add more fiber, serve a whole wheat baguette on the side.
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 16.4 μg | (82 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 43 mg |
Ingredients
- Ingredients
- 1 Cucumber (about 14 ounce)
- ½ lemon
- 1 oz Pickled ginger
- 1 cup Buttermilk
- 1 Tbsp olive oil
- salt
- peppers
- 1 Tbsp black Sesame seeds
- ½ small Red onion
- 7 ozs very fresh Salmon (sushi-grade)
- 2 tsps sesame oil
- ½ bunch Chives
Preparation steps
Peel the cucumber, cut off the ends and then halve the cucumber lengthwise.
Use a spoon to remove seeds from cucumber. Chop the cucumber into large chunks. Squeeze juice from the lemon. Drain the pickled ginger.
Combine diced cucumber with the buttermilk, olive oil, pickled ginger, and 1 tablespoon lemon juice in a large pitcher, then season with salt and pepper. Puree with an immersion blender until very smooth and refrigerate until well chilled, 1-2 hours.
Toast the sesame seeds in a small dry skillet. Place on a plate and let cool. Peel the onion and mince.
Rinse the salmon and pat dry Slice the salmon into narrow strips, then cut the strips into small pieces. Place salmon in a bowl.
Rinse the chives, shake dry and cut into thin slices diagonally. Add onion, chives, seame seeds and sesame oil to salmon and season with salt, pepper and lemon juice. Pour the chilled cucumber soup into bowls and top with salmon tartare. Serve immediately.