Crab, Smoked Trout and Shrimp Appetizers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 45.9 μg | (230 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 14.7 μg | (490 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,648 mg | (41 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 196 mg | (65 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 189 μg | (95 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 996 mg | |||
| Cholesterol | 371 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the crab spread
- 250 grams Crabmeat (from a jar or can)
- 1 small onion
- lemons (juiced)
- 1 Tbsp chopped parsley
- 2 Tbsps extra-virgin olive oil
- salt
- peppers
- For the smoked trout spread
- 5 smoked trout
- 2 starchy potatoes (boiled)
- 1 Tbsp grated Horseradish
- 1 Tbsp chopped parsley
- salt
- peppers
- 1 Tbsp olive oil
- For the shrimp
- 400 grams shrimp (ready to cook)
- 1 Tbsp butter
- 2 garlic cloves
- 125 milliliters white wine
- 1 tsp Crème fraiche
- salt
- peppers
Preparation steps
For the crab spread:
Drain crab meat and chop finely. Peel onion and chop very finely. Mix crab meat, onion, olive oil, lemon juice and onion and season with salt and pepper. Let crab spread marinate about 15 minutes. Stir parsley into crab spread just before serving.
For the smoked trout spread:
Trim trout fillets and flake with a fork. Peel potatoes and cut into pieces. Mash potatoes and trout with a fork to a coarse paste. Add horseradish and olive oil to trout mixture, season with salt and pepper and mix well. Stir parsley into trout spread just before serving.
For the shrimp:
Peel garlic and chop finely. Heat butter in a frying pan and briefly sauté shrimp and garlic. Add white wine to shrimp mixture and simmer over medium heat until cooked down, about 2 minutes. Remove shrimp mixture from heat, stir in creme fraiche and season with salt and pepper. Garnish shrimp with basil to serve.
