Leek Pie with Salmon
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
664
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 93.1 μg | (155 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 stalks Leeks
- 300 grams Puff pastry dough (frozen)
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg
- 40 milliliters Noilly Prat (wormwood)
- 150 grams Smoked salmon
- ½ bunch Dill
- 200 milliliters Whipped cream
- 2 eggs
Preparation steps
1.
Thaw puff pastry.
2.
Rinse leeks, trim and cut into rings (1).
3.
Sauté leeks in butter about 5 minutes. Season with salt and pepper and add the vermouth. Let the liquid evaporate over high heat, then allow to cool (2).
4.
Roll out dough the size of a round baking dish, then press into the buttered baking dish (3 + 4).
5.
Cut the salmon into cubes and chop the dill.
6.
Arrange the leeks on the salmon cubes and sprinkle with dill (5).
7.
Whisk cream with the eggs, ½ teaspoon salt, pepper and 1 pinch nutmeg. Pour over the leeks.
8.
Bake in a preheated oven at 180°C (approximately 350°F) until golden brown, about 35 minutes.
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