Salmon Appetizers
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 36.78 g | (38 %) | ||
| Fat | 19.93 g | (17 %) | ||
| Carbohydrates | 10.26 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.48 g | (2 %) |
more nutritional values
| Vitamin A | 55.15 mg | (6,894 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.71 mg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 12.13 mg | (101 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 15.44 μg | (5 %) | ||
| Pantothenic acid | 1.44 mg | (24 %) | ||
| Biotin | 0.14 μg | (0 %) | ||
| Vitamin B₁₂ | 9.08 μg | (303 %) | ||
| Vitamin C | 7.15 mg | (8 %) | ||
| Potassium | 516.39 mg | (13 %) | ||
| Calcium | 113.01 mg | (11 %) | ||
| Magnesium | 32.86 mg | (11 %) | ||
| Iron | 1.07 mg | (7 %) | ||
| Iodine | 1.75 μg | (1 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 9.02 g | |||
| Cholesterol | 112.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- soft butter (for molds)
- 1 roll Puff pastry dough (300 grams, refrigerated)
- Pastry flour (for work surface)
- dried Legume (or pie weights)
- 100 grams Sour cream
- 100 grams Goat cheese
- 2 Tbsps milk
- 1 pinch ground ginger
- salt
- freshly ground peppers
- 1 untreated Lime (juice and zest)
- 200 grams Smoked salmon (in slices)
- 3 Tbsps scallions
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F) convection.
2.
Grease wells of a muffin pan with the butter. Roll out the puff pastry, then roll slightly larger on a floured surface. Cut out rounds with a pastry wheel 10-12 cm (approximately 4-5 inches) in diameter and put into the muffin cups. Trim parchment paper to size and line the cups. Top with legumes or pie weights. Bake in the oven until golden brown, about 15 minutes. Remove and let cool.
3.
Mix sour cream until smooth with the goat cheese and the milk. Season with ginger, salt, pepper, lime juice and zest.
4.
Carefully loosen the cold tarts from the molds and pour in 1-2 tablespoons each of sour cream. Lay salmon on top and serve sprinkled with chives.
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