Meat Pies and Smoked Salmon Breakfast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,700 cal. | (129 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 176 g | (152 %) | ||
| Carbohydrates | 180 g | (120 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 40 mg | (333 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 38.7 μg | (86 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,802 mg | (45 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 90 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 855 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the salmon
- 200 grams Smoked salmon
- 1 lemon
- 2 sprigs Dill
- 4 slices Whole Wheat Toast
- For the dough
- 400 grams Pastry flour
- 200 grams butter
- salt
- 1 egg
- For the filling
- 1 day-old White roll
- 400 grams Pork
- 60 grams fatty Bacon
- 60 grams Smoked bacon
- 2 shallots
- 2 garlic cloves
- 1 egg
- salt
- freshly ground peppers
- pumpkin pie spice
- Also
- 1 Muffin tin (12-well)
- butter (for greasing)
- 1 egg yolk (For painting)
Preparation steps
For the salmon, rinse lemon well, halve with a sharp knife in a zigzag pattern. Remove visible skins.
Remove salmon from package and spread loosely on a plate. Add lemon to decorate and garnish with dill.
Toast bread and halve diagonally.
Serve with meat pies and tea.
For the dough, sift flour into a bowl and make a well in the center. Add butter in small pieces, plus salt, egg and 2 tablespoons of water. Quickly knead, shape dough into a ball, wrap in plastic wrap and refrigerate for around 2 hours.
For the filling, soak bread in lukewarm water. Grind pork, fatty bacon and smoked bacon through a meat grinder. Peel and finely chop shallots and garlic cloves. Mix shallots and garlic with bread, and egg. Season with salt, pepper and pumpkin pie spice, add to meat and mix well.
Roll approximately 2/3 of dough out to about 4 mm (approximately 1/10 inch) thick, divide into 12 parts and line greased wells of muffin tin. Distribute meat mixture on top. Roll out rest of dough, place on top of filling and press down to seal. Brush with egg yolks. In center of each, cut out a round hole.
Bake in preheated oven (180°C)(approximately 350°F) for about 45 minutes, remove and serve lukewarm alongside salmon plate.
