Salmon Cakes with Remoulade

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Salmon Cakes with Remoulade
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Health Score:
78 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
555
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie555 cal.(26 %)
Protein21 g(21 %)
Fat38 g(33 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D3.3 μg(17 %)
Vitamin E9.7 mg(81 %)
Vitamin K25.9 μg(43 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.6 mg(43 %)
Folate87 μg(29 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C28 mg(29 %)
Potassium839 mg(21 %)
Calcium93 mg(9 %)
Magnesium55 mg(18 %)
Iron2.2 mg(15 %)
Iodine15 μg(8 %)
Zinc1.3 mg(16 %)
Saturated fatty acids13.2 g
Uric acid34 mg
Cholesterol199 mg
Complete sugar4 g

Ingredients

for
4
For the salmon cakes
250 grams Salmon
salt
lemon juice
white peppers (freshly ground)
2 Tbsps parsley (coarsely chopped)
400 grams starchy potatoes (cooked)
2 eggs
2 Tbsps Semolina
Nutmeg
1 generous pinch grated Lemon peel
vegetable oil (for frying)
Pastry flour (for the dough)
breadcrumbs (for molding)
For the remoulade
50 grams Cucumber (finely chopped)
1 Pickled cucumber (finely chopped)
1 Tbsp Caper (drained)
1 Tbsp mixed Fresh herbs (finely chopped)
salt
1 Tbsp lemon juice
white peppers (freshly ground)
100 grams Natural yogurt
50 grams Mayonnaise
100 grams Crème fraiche
1 shallot
How healthy are the main ingredients?
potatoSalmonCucumberMayonnaiseSemolinaparsley

Preparation steps

1.

For the remoulade: Peel shallot and finely chop. Chop cucumber, pickled cucumber and capers. Mix yogurt with mayonnaise and crème fraiche and season with salt, white pepper and lemon juice. Mix in cucumber, pickled cucumber, capers, shallot and herbs and place in refrigerator.

2.

For the salmon cakes: Sprinkle the fish with a little lemon juice. Peel the cooked potatoes and grate finely. Pat fish dry and chop into small cubes. Combine potatoes, salt, pepper, nutmeg, parsley, lemon zest, salmon, semolina and eggs.  Stir quickly into a dough, adding a little semolina if necessary. Divide the dough into tablespoon sized portions, shape into patties, roll in breadcrumbs and fry until golden brown in a skillet in hot oil on both sides. Stir the remoulade again and serve with the salmon cakes.

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