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Oily Fish and Beet Salad Bowl

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Oily Fish and Beet Salad Bowl
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1025
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,025 kcal(49 %)
Protein27.76 g(28 %)
Fat68.13 g(59 %)
Carbohydrates77.97 g(52 %)
Sugar added0 g(0 %)
Roughage8.44 g(28 %)
Vitamin A1,619.74 mg(202,468 %)
Vitamin D3.9 μg(20 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.45 mg(41 %)
Niacin10.28 mg(86 %)
Vitamin B₆0.63 mg(45 %)
Folate91.69 μg(31 %)
Pantothenic acid1.45 mg(24 %)
Biotin19.22 μg(43 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C24.56 mg(26 %)
Potassium853.47 mg(21 %)
Calcium328.01 mg(33 %)
Magnesium85.33 mg(28 %)
Iron6.61 mg(44 %)
Iodine11.25 μg(6 %)
Zinc2.01 mg(25 %)
Saturated fatty acids30.78 g
Cholesterol146.98 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3
Apple (cored and sliced)
1
organic lemon (juiced)
cup
1 cup
salad cream
3 cups
Soused herring fillet (in oil, chopped)
2 cups
cooked Sweet potato (sliced)
3
onions (sliced)
1 ⅔ cups
cooked beetroot (diced)
4 tablespoons
soft butter
1 tablespoon
6 slices
2 tablespoons

Preparation steps

1.
Drizzle the apple slices with a little lemon juice. Mix together the sour cream and the salad cream and stir in the lemon juice. Season with salt and ground black pepper.
2.
Mix together the fish, potatoes, apples, onions and the cream mixture. Cover and chill in the fridge. Stir in the beetroot and heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Mix together the butter and the sesame oil and season with salt and ground black pepper. Spread the mixture onto the bread, sprinkle with the sesame seeds and toast in the oven for 5 min. Cut out star shapes from the bread and serve with the salad.