Salmon Pockets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,926 cal. | (92 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 17.6 g | (59 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 260.3 μg | (434 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 44.1 mg | (368 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,085 μg | (362 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 71.9 μg | (160 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 2,521 mg | (63 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 421 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 milliliters milk
- ½ cube fresh Yeast (21 grams or 0.7 ounces)
- 1 pinch sugar
- 2 Tbsps olive oil
- salt
- For the filling
- 200 grams Green cabbage
- 200 grams fresh Salmon
- 1 Tbsp chopped Dill
- 2 tsps Caraway
- 50 grams Crème fraiche
- 1 egg
- salt
- freshly ground peppers
- 1 Tbsp melted butter
Preparation steps
For the dough: Dissolve yeast and sugar in milk. Combine flour, oil and salt in a bowl, add yeast milk and knead well. Cover and let rest in a warm place for about 45 minutes.
For the filling: Remove cabbage stalk. Blanch cabbage in boiling salted water for about 2 minutes. Remove, drain, rinse with cold water, drain again and shred. Mince salmon. Combine cabbage, salmon, dill, caraway, creme fraiche and egg. Season with salt and pepper.
Knead dough. Thinly roll out on a floured surface and cut out 10 cm (approximately 4 inch) disks. Top with some filling, fold over and pres well to seal. Place on a baking sheet lined with parchment paper and coat with melted butter. Bake in an oven preheated to 180°C (approximately 350°F) for 25 minutes.
Remove, let cool slightly and serve.
