Polenta with Salmon and Horseradish Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,968 cal. | (94 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 122 g | (105 %) | ||
| Carbohydrates | 151 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.4 g | (85 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 2,236 mg | (56 %) | ||
| Calcium | 576 mg | (58 %) | ||
| Magnesium | 317 mg | (106 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 52 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 8 slices Gravlax
- 600 milliliters Vegetable broth
- 200 grams Cornmeal (polenta)
- Sea salt
- freshly ground peppers
- butter
- 1 large red onion
- 2 handfuls small young Chard leaf (alternatively large chard leaves chopped)
- olive oil
- For the horseradish dip
- 300 milliliters Sour cream
- 1 Tbsp freshly grated Horseradish
- 1 Tbsp Tomato paste
- salt
Preparation steps
Bring vegetable broth to boil, then pour in the polenta, reduce the heat and simmer for about 20 minutes while stirring. Season with salt and pepper. Stir 2 teaspoons butter into the finished polenta. Place a large sheet of baking paper on a baking sheet and divide polenta into 4 small patties about 1-1.5 cm (approximately 1/2 to 5/8 inch) high. Cool and solidify.
Heat 3 tablespoons olive oil in a pan and cook polenta cakes on both sides in the hot oil until golden brown. Lift from pan and arrange on plates. Peel onion and cut into thin rings. Rinse chard and spin dry. Top each polenta cake with 2 slices of salmon, chard leaves and onion rings. Season strongly with pepper. Serve with horseradish dip.
For the horseradish dip, mix all the ingredients well. Season with salt.
