Salmon and Ricotta Rolls with Lettuce Hearts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 264.3 μg | (441 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 organic Oranges
- 1 Tbsp Caper
- 150 grams Ricotta cheese
- salt
- white peppers (freshly ground)
- 200 grams Smoked salmon (thinly sliced)
- 2 Tbsps freshly chopped Basil
- 2 Tbsps White vinegar
- 1 tsp medium hot Mustard
- 4 Tbsps Walnut oil
- 4 small Lettuce
- Chives (for garnish)
Preparation steps
Rinse the oranges in hot water and wipe dry. Grate 1 teaspoon zest and squeeze out the juice. Chop capers finely. Mix ricotta with half of the orange zest, capers and 3-4 tablespoons of orange juice and season with salt and pepper. Place the salmon slices next to each other on plastic wrap and spread with ricotta cream. Roll using the plastic wrap, seal well and refrigerate.
Mix the remaining orange juice (100 ml/approximately 1/4 cup plus 2 tablespoons), orange zest, basil, vinegar, mustard and oil. Season with salt and pepper. Rinse the lettuce hearts, pat dry and cut into quarters lengthwise. Toss with the salad dressing and arrange on a platter. Unwrap the salmon roll, cut into thin slices and arrange around the salad. Serve garnish with chives.
If desired, zest orange peel into small circles (0.5 cm/approximately 1/4 inch), distribute them decoratively on the platter and sprinkle with tiny cubes of skinned tomato.
