Gourmet Low-Carb

Salmon Loaf

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(2 votes)
Salmon Loaf
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 7 h. 40 min.
Ready in
Calories:
2546
calories
Calories

Healthy, because

Even smarter

Nutritional values

Salmon is always a good idea! And with this salmon pâté the fish is brought to the table in a completely different way, but still has the same good ingredients. The omega-3 fatty acids keep the blood vessels and heart healthy. The brain also benefits from the healthy fats, because the ability to concentrate is increased.

If you would like to enjoy your salmon pâté low carb, you can, for example, add steamed vegetables. If you would like a little more, a vegetable and potato pan will also taste very good with it.

1 loaf pan contains
(Percentage of daily recommendation)
Calorie2,546 cal.(121 %)
Protein150 g(153 %)
Fat210 g(181 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A2 mg(250 %)
Vitamin D32 μg(160 %)
Vitamin E20.8 mg(173 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂3.2 mg(291 %)
Niacin83.3 mg(694 %)
Vitamin B₆3.6 mg(257 %)
Folate470 μg(157 %)
Pantothenic acid4 mg(67 %)
Biotin54.6 μg(121 %)
Vitamin B₁₂28.1 μg(937 %)
Vitamin C25 mg(26 %)
Potassium3,186 mg(80 %)
Calcium453 mg(45 %)
Magnesium223 mg(74 %)
Iron5.6 mg(37 %)
Iodine56 μg(28 %)
Zinc3.8 mg(48 %)
Saturated fatty acids94.9 g
Uric acid18 mg
Cholesterol1,337 mg
Complete sugar18 g

Ingredients

for
1
Ingredients
600 grams Salmon (ready to cook, skinless)
1 red chili pepper
3 eggs
400 milliliters chilled Whipped cream
1 Tbsp hot Mustard
2 Tbsps freshly chopped Dill
salt
1 Tbsp lemon juice
freshly ground peppers
How healthy are the main ingredients?
SalmonWhipped creamMustardDilleggsalt

Preparation steps

1.

Preheat the convection oven to 180°C (approximately 350°F). Line the loaf pan with parchment paper.

2.

Rinse the salmon and pat dry. Cut into rough cubes and place in a blender. Rinse the chile, remove the seeds, chop and add to the blender along with the eggs, cream and mustard. Puree the mixture, then stir in the dill and season with lemon juice, salt and pepper. Pour into the loaf pan and smooth. Place the loaf pan in a larger roasting pan or baking sheet and pour hot water up to about 3 cm (approximately 1 inch). Place in the oven for about 1 hour. If the salmon loaf is browning too quickly, cover with aluminum foil.

3.

Remove from the oven and from the water bath and allow to cool for about 2 hours. Cover and refrigerate for at least 4 hours.

4.

Turn out from the pan, remove the paper and slice. Serve on plates garnished to taste with cress or fresh herbs.

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