Salmon and Zucchini Flatbreads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
For the dough: Crumble the yeast into a bowl and stir in the sugar and about 175 ml (approximately 3/4 cup) of lukewarm water. Add the flour, olive oil and salt and knead to form a smooth dough. Cover and let rise for about 1 hour in a warm place.
Rinse and dry the lime. Remove the zest and squeeze the juice into a small bowl. Whisk the juice and zest with 2 tablespoons of olive oil. Season with salt, pepper and sugar. Rinse the salmon, pat dry and cut into very thin slices. Mix with the marinade and refrigerate for about 30 minutes.
Whisk the crème fraîche, egg yolk, mustard and honey together until smooth. Season with salt and pepper. Rinse the zucchini and slice very thinly with a mandolin or sharp knife.
Preheat the oven to 220°C (approximately 425°F). Line two baking sheets with parchment paper.
Divide the dough into 4 balls and roll each one out into an oblong shape on a floured surface. Place onto the prepared baking sheets. Spread each with the crème fraîche mixture, leaving a small border around the edge. Top with the zucchini slices and bake for 10-15 minutes, until golden brown and crispy.
Remove from the oven, season with salt and pepper and top with the marinated salmon slices. Drizzle the flatbreads with the remaining olive oil and garnish with fresh cilantro.
