Potato Salad with Trout
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 526.3 μg | (877 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 2,283 mg | (57 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 8 Lettuce
- 1 small onion
- 1 tsp Mustard
- 125 milliliters Vegetable broth
- 8 Tbsps sunflower oil
- 4 Tbsps Wine vinegar
- salt
- freshly ground pepper
- Cress (for garnish)
- 4 large Radish
- 250 grams smoked trout
Preparation steps
1.
Rinse the potatoes and cook for about 25-30 minutes in boiling salted water. Peel while hot and cut into slices. Peel the onion and chop very finely. Mix the mustard, vegetable broth, oil and vinegar together, season with salt and pepper and stir in the onion. Rinse the watercress and drain well. Put the potato slices into the marinade, mix and let soak.
2.
Meanwhile, rinse the lettuce leaves, trim, spin dry and transfer to plates. Rinse the radishes, trim, cut into thin slices and fold into the potato salad. Spread the potato salad on lettuce leaves, cover with watercress, tear the trout filets into pieces and place on the salad.
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