Cream Cheese Filled Smoked Salmon Rolls
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 slices Smoked salmon
- 2 Tbsps finely chopped Dill
- 150 grams cream cheese
- salt
- freshly ground pepper
- 1 Tbsp lemon juice
- 250 grams green Asparagus
- 12 leaves Romaine lettuce (hearts)
- 1 handful Frisée
- Chives (for tying)
- 1 lemon
Preparation steps
1.
In a bowl, mix together the cream cheese, lemon juice and dill, season with salt and pepper. Rinse the lettuce and spin dry. Blanch 8 romaine lettuce leaves in a pot of boiling salted water for 30 seconds. Drain on paper towels.
Place 1 smoked salmon slice on each blanched leaf, spread the cheese over, roll up and tie closed with a chive.
2.
Rinse the asparagus, cut off the woody ends and blanch in a pot of boiling salted water for about 6 minutes. Drain and halve lengthwise. Tear the remaining romaine and the frisee into bite-size pieces. Cut the smoked salmon rolls in half and serve with the asparagus, romaine and frisee. Sprinkle with a little lemon juice and pepper and serve immediately.
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