Salmon, Cucumber and Potato Canapés
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
147
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 160 grams Salmon (skinless)
- 2 lemons (juiced)
- salt
- freshly ground peppers
- 1 small Cucumber (peeled, seeded and finely diced)
- 3 tsps olive oil
- 50 grams new potatoes (cooked and diced)
- 1 tsp Dill seed
- 2 Tbsps Yogurt (0.1% fat)
- cayenne pepper
Preparation steps
1.
Dice the salmon, mix with 2 tablespoons lemon juice and 1 teaspoon olive oil and season with salt and pepper. Set aside to marinate for about 5 minutes.
2.
Toss the cucumber with a pinch of salt and let stand for about 10 minutes. Strain then purée 1/2 of the diced cucumber with 1/2 of the remaining lemon juice and 1 teaspoon olive oil.
3.
Toss the remaining diced cucumber with 1 teaspoon olive oil and the remaining lemon juice.
4.
Season the potatoes with salt and toss with the dill seeds.
5.
Arrange a ring mold on a serving plate, fill with salmon, press down slightly and then remove the mold carefully. Top with cucumber purée then sprinkle with the diced potatoes and cucumbers. Add a dollop of yogurt and sprinkle with a little cayenne pepper.
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