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Salmon Canapes with Eggs
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 42 mins
Calories:
283
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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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