Crépe Canapes with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 300 mg | (8 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the filling
- 250 grams Ricotta cheese
- 1 tsp Horseradish (from a jar)
- ½ untreated lemon (finely grated and juice)
- 1 tsp Dill
- 1 tsp scallions
- salt
- 200 grams Smoked salmon (in slices)
- Dill (for garnish)
Preparation steps
For the crépes, stir yeast in the lukewarm milk, stir and let stand about 10 minutes. Mix flour with the semolina and salt. Pour yeast-milk mixture and egg into flour mixture and mix well. The dough should be liquid in nature, if you need to thin dough add some milk. Cover and let rest about 1.5 hours.
Heat a little butter in a hot pan (preferably a non-stick pan). Add a little crépe dough to the hot pan and bake for a few minutes until the top of the dough is cooked and full of holes. Remove from pan. Cook remaining crépes in the same manner.
For the filling, mix ricotta cheese with horseradish, lemon zest, dill and chives until creamy. Season with lemon juice and salt to taste. To serve, thinly spread filling on the crépes and add a little salmon. Fold filled crépes into small packets and serve garnished with dill.
