Salmon Canapes with Eggs

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Salmon Canapes with Eggs
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
283
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie283 cal.(13 %)
Protein20 g(20 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D3.7 μg(19 %)
Vitamin E4.1 mg(34 %)
Vitamin K16.5 μg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.5 mg(36 %)
Folate70 μg(23 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C4 mg(4 %)
Potassium427 mg(11 %)
Calcium42 mg(4 %)
Magnesium40 mg(13 %)
Iron1.6 mg(11 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids3 g
Uric acid21 mg
Cholesterol152 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
2 eggs
2 scallions
1 Tbsp Caper
3 sprigs marjoram
300 grams Salmon (ready to cook, skinless)
1 Tbsp lemon juice
1 tsp white balsamic vinegar
2 Tbsps grapeseed oil
salt
freshly ground peppers
12 Pumpernickel rounds
How healthy are the main ingredients?
Salmongrapeseed oilmarjorameggsalt

Preparation steps

1.

Cook eggs for about 10 minutes until hardboiled. Remove from heat, cool and peel. Cut each egg into 6 wedges.

2.

Cut scallions lengthwise, rinse and dry, cut into strips. Chop capers finely. Rinse marjoram, shake dry, pluck off leaves (set aside some leaves for garnishing) and finely chop the rest. Rinse salmon, pat dry and cut into very small cubes. Combine marjoram, capers, salmon and scallions in a bowl, drizzle with lemon juice, vinegar and oil. Season with salt and pepper. Mix well.

3.

Toast pumpernickel slightly and place 3 pieces on each plate. Arrange salmon tartare on bread and top with eggs. Garnish with marjoram and serve.

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