Salmon Cakes with Remoulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
