Gravlax Salmon with Black Currants and Blinis
Gravlax salmon with black currants and blinis - Scandinavian taste explosion
Healthy, because
Even smarter
Nutritional values
Buckwheat flour contains a lot of muscle-strengthening protein. In combination with eggs, a particularly high-quality protein quality is created, which the body can optimally absorb.
A cucumber salad with dill and a little sour cream goes wonderfully with this.
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 162 mg |
Ingredients
- Ingredients
- 36 ozs salmon fillets (without skin, in one piece)
- 10 ozs black Currants (frozen; thawed)
- 7 ozs salt (+ 2 pinches)
- 7 ozs Pickling salt (from the butcher)
- 7 ozs whole cane sugar
- 1 Tbsp olive oil
- ½ oz fresh Yeast
- 7 ozs lukewarm milk (whole)
- 3 eggs
- 2 ½ ozs melted butter
- 7 ¼ ozs Whole wheat flour
- 4 ½ ozs Buckwheat flour
Preparation steps
Rinse salmon and pat dry. Mash currants. Place salmon in a baking dish and spread berries on top. Mix both kinds of salt and 7 ounces of sugar, coat salmon with it, cover with plastic wrap and let it sit in the refrigerator for 12 hours. Turn the salmon over and let it stand for another 12 hours.
After the 24 hours, rinse salt-sugar mixture and currants from salmon, pat dry and rub with oil to compensate for fat loss from salting. Wrap in greaseproof paper and let stand for another 1 hour.
Meanwhile, for the blinis, crumble yeast and dissolve it in milk with the remaining sugar. Separate the eggs. Whisk 2 egg yolks (use remaining yolks elsewhere). Add 3 tbsp butter, 1 pinch salt, yeast milk, and flour and mix well. Add enough water to make a thick dough. Let the dough rise for about 1 hour.
Then beat egg whites with 1 pinch of salt until stiff. Stir the dough and fold in the beaten egg whites. Bake a total of 8 blinis one after the other. Heat 1 teaspoon of butter in a frying pan. Drop in 4 blobs of batter with a small ladle and bake over medium heat for 3-4 minutes per side until golden brown. Use up the rest of the dough in the same way.
Cut the salmon into thin slices and serve with the blinis.
