Cucumber and Smoked Salmon Appetizers
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 453 mg | (11 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Cucumber
- 250 grams Smoked salmon (sliced)
- 3 Tbsps freshly chopped Dill
- 2 tsps spicy Mustard
- 2 tsps honey
- 2 Tbsps lemon juice
- 2 Tbsps Wine vinegar
- 5 Tbsps Canola oil
- salt
Preparation steps
1.
Rinse the cucumber, cut off the ends and cut into 3 cm (approximately 1 inch) wide pieces. With a melon baller, remove the center of each to make cups with a thin base and sides. Cut the salmon slices smaller if necessary, curl up and tuck into the cucumbers. Sprinkle with 1 tablespoon dill.
2.
For the sauce, mix the mustard with the honey, lemon juice, vinegar and oil. Add the remaining dill, mix and season with salt. Spoon into a small bowl and serve with the cucumber appetizers.
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