Salmon Carpaccio with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 310 mg | (8 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the scallops
- 4 Scallop
- 1 juice of lemon
- 1 splash white wine
- 1 tsp finely chopped Fresh herbs (such as chervil and dill)
- freshly ground pepper
- 1 Tbsp Pernod
- coarse Sea salt
- For the salmon
- 2 Nori seaweed Seaweed (19x22 cm)
- 400 grams Salmon
- For the sprouts
- 1 Tbsp white wine
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- peppers
- 2 tsps chopped Fresh herbs (such as chervil and dill)
- 50 grams Alfalfa sprouts
Preparation steps
For the scallops, rinse scallops, trim and pat dry. Mix lemon juice in a bowl with white wine, herbs and pepper. Add scallops to the bowl, mix and marinate for 2 hours in the marinade.
For the salmon, soak seaweed in a bowl of cold water. Carefully cut salmon fillet lengthwise into a butterfly and open. Place seaweed inside salmon. Remove scallops from marinade and place in the middle of seaweed. Drizzle with pernod and season with a little sea salt. Fold salmon over scallops and roll up. Wrap salmon roll firmly in aluminum foil and rotate ends of the foil together like a candy. Freeze for approximately 4 hours.
For the sprouts, mix white wine in a bowl with lemon juice, olive oil and herbs and season with salt and pepper. Remove the aluminum foil from the salmon and cut salmon roll into thin slices with a slicer. Place salmon slices on chilled plates. Toss sprouts in the marinade and arrange on salmon. Serve immediately.
