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Fish roulade bites
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
120
calories
Calories
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1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
16
- For the pancakes
- 1 cup all-purpose flour
- 1 pinch salt
- 4 egg whites
- 1 cup milk
- 4 Tbsps finely chopped, mixed Fresh herbs
- 1 Tbsp vegetable oil
- For the filling
- 1 cup cream cheese
- To garnish
- 8 ozs smoked Salmon (thinly sliced)
- red thyme
- Edible flowers
Preparation steps
1.
For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg whites and beat well.
2.
Add half the milk and beat until smooth. Stir in the remaining milk and the herbs until blended.
3.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter to coat the base. Cook until set and lightly golden then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
4.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Leave to cool completely.
5.
Spread the cream cheese on the pancakes and using cling film, roll the pancakes up tightly like a Swiss roll. Wrap tightly in cling film and chill for 30 minutes.
6.
Cut into slices. Roll up the salmon slices and place on top of the pancake slices. Garnish with red thyme and edible flowers.
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