Cured Salmon Bites

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Cured Salmon Bites
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 d 12 h. 40 min.
Ready in
Calories:
370
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein35.63 g(36 %)
Fat13.43 g(12 %)
Carbohydrates29.05 g(19 %)
Sugar added6.57 g(26 %)
Roughage0.39 g(1 %)
Vitamin A72.23 mg(9,029 %)
Vitamin D0.56 μg(3 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.72 mg(65 %)
Niacin17.67 mg(147 %)
Vitamin B₆1.02 mg(73 %)
Folate51.72 μg(17 %)
Pantothenic acid2.66 mg(44 %)
Biotin5.18 μg(12 %)
Vitamin B₁₂6.4 μg(213 %)
Vitamin C1.47 mg(2 %)
Potassium707.18 mg(18 %)
Calcium117.54 mg(12 %)
Magnesium103.52 mg(35 %)
Iron4.46 mg(30 %)
Zinc1.13 mg(14 %)
Saturated fatty acids2.19 g
Cholesterol223.74 mg
Author of this recipe:

Ingredients

for
12
For the gravad salmon
14 ounces
Salmon fillet (with skin, ready to use)
2
Juniper berries (crushed)
1 teaspoon
Peppercorn (crushed)
2
allspice (crushed)
2 tablespoons
coarse Sea salt
2 tablespoons
1 ½ tablespoons
fresh Dill (chopped)
Also required
4 slices
¼
Cucumber (peeled, sliced into 12 slices)
3
boiled Quail egg
4 tablespoons
Pike Caviar
To garnish

Preparation steps

1.
Wash the salmon, pat dry and remove any bones with tweezers. Lay on clingfilm with the skin side down.
2.
Mix the crushed juniper and allspice berries and peppercorns with the salt and sugar. Spread the mixture over the fish. Sprinkle the dill over the fish and wrap in the clingfilm. Place a light weight on top and marinate in the fridge for 1 - 1.5 days.
3.
Cut out 12 circles of bread using a 3cm pastry cutter, Place one slice of cucumber onto each bread circle.
4.
Remove the salmon from the clingfilm. Scrape off the spices and cut thin slices, leaving the skin.
5.
Arrange one slice on each cucumber slice. Shell the eggs, slice into thin wedges and serve the canapés, garnished with caviar, egg wedges and dill tips.