Salmon Loaf
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.
(Percentage of daily recommendation)
| Calorie | 2,546 cal. | (121 %) | ||
| Protein | 150 g | (153 %) | ||
| Fat | 210 g | (181 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 32 μg | (160 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 83.3 mg | (694 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 470 μg | (157 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 54.6 μg | (121 %) | ||
| Vitamin B₁₂ | 28.1 μg | (937 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 3,186 mg | (80 %) | ||
| Calcium | 453 mg | (45 %) | ||
| Magnesium | 223 mg | (74 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 94.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 1,337 mg | |||
| Complete sugar | 18 g |
Ingredients
- 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
Preparation steps
Preheat the convection oven to 180°C (approximately 350°F). Line the loaf pan with parchment paper.
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.
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.
Turn out from the pan, remove the paper and slice. Serve on plates garnished to taste with cress or fresh herbs.
