Onion and Potato Pancakes with Smoked Trout and Horseradish Cream
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
498
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 22.8 μg | (114 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,681 mg | (42 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 426 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram primarily waxy potatoes
- 250 grams onions
- salt
- freshly ground white peppers
- freshly grated Nutmeg
- clarified butter (to saute)
- 100 grams Sour cream
- 100 grams Natural yogurt
- 1 Tbsp Horseradish cream (jarred)
- lemon juice
- 500 grams smoked Steelhead trout
- ½ bunch Dill
- 2 Tbsps freshly grated Horseradish
- Basil (for garnish)
Preparation steps
1.
Peel the potatoes and the onions and grate. Transfer to a bowl and season with salt, pepper and nutmeg. Heat the butter in a pan and working in batches, drop small mounds of the mixture into the pan without crowding. Flatten slightly and saute until golden brown on both sides.
2.
In a bowl, mix the sour cream with the yogurt and the horseradish and season with salt, pepper and a dash of lemon. Rinse the dill, shake dry, pluck off the tips, put some aside and finely chop the rest. Mix into the sauce.
3.
Drain the potato pancakes on paper towels. Cut the fish into large pieces and stack with 3 potato pancakes on plates. Pour sauce around it and serve garnished with freshly grated horseradish, dill and basil leaves.
