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

Healthy, because

Even smarter

Nutritional values

Salmon is full of Omega-3 fatty acids, an element that is so important to blood, brain, and heart health, but is not commonly found in many foods. These bites give you that dose of fatty acids that are so vital for your body. 

You can also serve these on a cracker instead of bread.

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

Ingredients

for
12
For the gravad salmon
14 ounces Salmon fillet (with skin, ready to use)
2 Juniper Berry (crushed)
1 teaspoon peppercorns (crushed)
2 allspice (crushed)
2 tablespoons coarse Sea salt
2 tablespoons raw cane sugar
1 ½ tablespoons fresh Dill (chopped)
Also required
4 slices mixed Wheat bread
¼ Cucumber (peeled, sliced into 12 slices)
3 boiled Quail egg
4 tablespoons Pike Caviar
To garnish
Dill
How healthy are the main ingredients?
DillCucumberDill

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.