Fish, Cheese and Pumpernickel Appetizers
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams cream cheese
- 300 grams Tomatoes
- 2 Tbsps scallions
- salt
- peppers
- 2 Tbsps lemon juice
- 1 Avocado
- 1 packet Pumpernickel bread (or brown bread)
Preparation steps
1.
Blanch the tomatoes, peel, quarter and remove seeds and roughly chop. Dice 2 tablespoons finely and set aside, then puree the rest.
2.
Mix the cream cheese with 1 tablespoon of lemon juice and pureed tomatoes and season with salt and pepper. Stir in the chives and chopped tomatoes to taste.
3.
Cut the avocado cut in half, remove the pit, peel and cut into thin slices. Immediately sprinkle with the remaining lemon juice.
4.
Put the avocado slices on half of the pumpernickel slices with tomato cream on top and place on the remaining pumpernickel slices.
5.
To serve, cut into small cubes.
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