Salmon Cakes with Shaved Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams Salmon (skin removed)
- 1 shallot
- 1 Tbsp Dill (chopped)
- 2 tsps lemon juice
- 2 Tbsps Quark
- 1 egg yolk
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 50 grams carrots
- 50 grams Parsnips
- 50 grams Leeks
- 2 Tbsps Chives
- 20 grams melted butter
- 2 Tbsps Whipped cream
- 2 Tbsps Salmon caviar
- Dill (for garnish)
Preparation steps
For the salmon cakes: Remove any bones from the fish then chop. Peel the shallots and chop. Mix with the salmon, dill, lemon juice, quark, egg yolk and 1 tablespoon breadcrumbs. Season with salt and pepper.
Form into 4 patties and coat in the remaining breadcrumbs. Heat the oil over medium heat in a large frying pan and cook the salmon cakes for about 3 minutes per side, until golden brown.
Rinse the carrots and parsnips, peel, thinly slice lengthwise and then cut lengthwise into 3 mm (approximately 1/8 inch) wide strips. Trim the leek, rinse and cut the white parts into 3 mm (approximately 1/8 inch) wide strips. Blanch the vegetable strips in boiling salted water for 2 minutes then drain. Mix with the chives and melted butter.
Arrange the vegetable strips on 2 serving plates and top with the salmon cakes. Top each cake with a dollop of sour cream and salmon caviar. Serve garnished with dill.
