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Salmon and Cream Cheese Wraps with Salad

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Salmon and Cream Cheese Wraps with Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
693
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie693 kcal(33 %)
Protein45.31 g(46 %)
Fat42.92 g(37 %)
Carbohydrates30.44 g(20 %)
Sugar added0 g(0 %)
Roughage3.22 g(11 %)
Vitamin A438.63 mg(54,829 %)
Vitamin D2.05 μg(10 %)
Vitamin E3.53 mg(29 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.18 mg(107 %)
Niacin22.51 mg(188 %)
Vitamin B₆1.45 mg(104 %)
Folate115.12 μg(38 %)
Pantothenic acid3.34 mg(56 %)
Biotin10.53 μg(23 %)
Vitamin B₁₂5.07 μg(169 %)
Vitamin C6.5 mg(7 %)
Potassium1,256.24 mg(31 %)
Calcium201.26 mg(20 %)
Magnesium89.25 mg(30 %)
Iron2.85 mg(19 %)
Iodine45.65 μg(23 %)
Zinc2.36 mg(30 %)
Saturated fatty acids20.16 g
Cholesterol267.98 mg
Author of this recipe:

Ingredients

for
4
For the pancakes
cup
2
cup
butter (for frying)
For the filling
cup
1 cup
4 tablespoons
1 ⅔ cups
marinated Salmon (cut into thin strips)
2 bunches
1.333 cups
cherry tomatoes (halved)

Preparation steps

1.
Beat together the milk and the eggs. Stir in the flour and season with salt. Leave to steep for 30 min.
2.
Heat some butter in a pan and bake four pancakes from the batter.
3.
Whip the cream and fold in the cream cheese and the horseradish. Season with salt and ground black pepper.
4.
Spread the horseradish cream onto the pancakes and place the fish on top. Add 1/3 of the rocket and roll up.
5.
Arrange the remaining rocket and the tomatoes on plates. Cut the pancake rolls in diagonal slices and arrange on top of the salad.