Potato Rosti with Salmon

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Potato Rosti with Salmon
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
530
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein42.57 g(43 %)
Fat24.76 g(21 %)
Carbohydrates44.79 g(30 %)
Sugar added0 g(0 %)
Roughage8.41 g(28 %)
Vitamin A340.31 mg(42,539 %)
Vitamin D0.12 μg(1 %)
Vitamin E4.99 mg(42 %)
Vitamin B₁0.69 mg(69 %)
Vitamin B₂0.64 mg(58 %)
Niacin15.96 mg(133 %)
Vitamin B₆0.76 mg(54 %)
Folate337.14 μg(112 %)
Pantothenic acid1.62 mg(27 %)
Biotin2.64 μg(6 %)
Vitamin B₁₂7.11 μg(237 %)
Vitamin C51.89 mg(55 %)
Potassium1,827.6 mg(46 %)
Calcium401.07 mg(40 %)
Magnesium101.16 mg(34 %)
Iron3.99 mg(27 %)
Iodine0.06 μg(0 %)
Zinc2.82 mg(35 %)
Saturated fatty acids11.16 g
Cholesterol98.02 mg

Ingredients

for
4
Ingredients
800 grams small waxy potatoes
800 grams white Asparagus
salt
sugar
2 tablespoons slivered almonds
1 tablespoon vegetable oil
3 tablespoons butter
100 grams freshly grated Parmesan
150 grams Smoked salmon (thinly sliced)
Dill (for garnish)
How healthy are the main ingredients?
potatoParmesansaltsugarDill

Preparation steps

1.

Preheat the grill. Rinse and peel the potatoes. Place in salted water, bring to a boil, and cook at a simmer for about 20 minutes. Drain and let cool. Peel the asparagus, cut the woody ends off, and cook for about 12 minutes in water with a pinch of salt and sugar. Drain. Toast the almonds in a dry skillet.

2.

Coarsely shred the potatoes. In batches, fry the hashbrowns (each patty about 8 cm (approximately 3 inches)) in hot oil in a nonstick pan until golden. Transfer to a plated lined with paper towels and season with salt and pepper. Place the asparagus on a baking sheet lined with aluminum foil.

3.

Place small pats of butter and Parmesan cheese over the asparagus and cook under the broiler, until golden brown and gratined. To serve, place the hash browns and 1 slice smoked salmon on the plate and serve with the asparagus and the almonds sprinkled over the top. Garnish with the dill.