Potato Cakes with Smoked Salmon and Poached Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 125.3 μg | (209 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 331 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the potato cakes
- 800 grams potatoes
- 1 egg
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- clarified butter (for cooking)
- In addition
- 120 grams fresh, young Spinach
- 4 Tbsps Horseradish cream (from a jar)
- 6 slices Smoked salmon
Preparation steps
Preheat the oven to 80 ° C top and bottom heat Preheat.
For the potato cakes: peel, rinse and grate potatoes. Squeeze with a kitchen towel and combine with egg and flour. Season with salt, pepper and nutmeg. Heat oil in a pan and cook potato cakes, few at a time, using a tablespoon. Cook until golden brown on both sides. Drain on paper towels and keep warm in preheated oven at 80°C (approximately 175°F).
For eggs: carefully crack each egg into an individual small bowl.
Add vinegar to 1 liter (approximately 4 cups) of water and bring to almost a boil. Slide each egg carefully into water and gently swirl so that egg whites envelop egg yolks evenly.
After about 4 minutes, or when egg whites are firm and yolks are still soft, carefully lift eggs with a slotted spoon and drain. Rinse and spin dry spinach. Place 2 cakes per plate and top with a small dollop of horseradish cream. Place some spinach leaves and one halved slice of salmon onto potato cakes. Add one poached egg per plate and season with freshly ground pepper. Serve.
