Fried Potato Salad with Gravlax
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 16 slices Gravlax
- 500 grams waxy potatoes (day-old)
- 2 Tbsps clarified butter
- 2 scallions
- 200 grams lamb's lettuce
- 1 Radicchio
- ½ Batavia lettuce
- 150 grams Cherry tomatoes
Preparation steps
1.
For the salad peel potatoes and cut into slices. Rinse scallions, trim and cut diagonally into rings. Heat clarified butter in a pan and fry scallions and potatoes in the pan while stirring. Rinse lettuce, trim, spin dry and tear into bite-sized pieces.
2.
Cut tomatoes into quarters. Arrange potatoes on plates and cover with lettuce. For the vinaigrette, mix vinegar, olive oil, mustard, capers, lemon juice and dill in a bowl. Cover each salad with 4 slices of gravlax and drizzle with the vinaigrette. Cut lemon into thin slices. Serve salads garnished with dil and lemon slices.
