Potato Blinis with Salmon
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(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
717
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato pancake batter
- ⅔ cup potatoes (cubed)
- 2 eggs
- ⅜ cup milk
- ¾ cup all-purpose flour
- 2 Tbsps butter
- To serve
- 8 slices smoked Salmon
- ⅔ cup Sour cream
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Blender, 1 Small knife, 1 beschichtete Skillet, 1 Wooden spoon, 1 Ladle, 1 Tablespoon, 1 Measuring cups
Preparation steps
1.
Put the potatoes into a pan of salted water and bring to the boil. Cover and simmer for 15 minutes until potatoes are tender. Drain potatoes, return to pan and mash until really smooth. Cool for a few minutes.
2.
Beat the eggs together with the milk in jug. Gradually pour the egg mixture into the potatoes until you get a smooth batter.
3.
Mix in the flour and season with salt and ground black pepper.
4.
Melt a knob of butter in a pan and drop in a couple of ladlefuls of batter, well spaced apart - the pancake should be quite thick.
5.
Cook the pancakes for a couple of minutes each side until golden.
6.
Remove from the pan and keep warm whilst you cook the rest of the mixture.
7.
Serve the pancakes with smoked salmon and soured cream, seasoned with a pinch of sea salt and ground black pepper.
8.
.
