Salmon Puffs and Turkey Tea Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,106 cal. | (53 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.9 μg | (30 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 416 mg | (42 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 30.2 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the Salmon Puffs
- 2 shallots
- 2 Tbsps vegetable oil
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- salt
- freshly ground peppers
- 4 Tbsps grated Emmentaler cheese
- 200 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 3 Tbsps finely chopped parsley
- 2 tsps chopped thyme
- also
- 1 Muffin tin (pack of 24)
- butter (for greasing)
- For the garnish
- 24 sm slices Smoked salmon
- 200 grams Crème fraiche
- For the Turkey Tea Sandwiches
- 250 grams smoked turkey breasts
- 1 small Zucchini
- 1 Tbsp chopped parsley
- 100 grams cream cheese
- 40 grams Mayonnaise
- 1 Tbsp freshly grated Horseradish
- salt
- freshly ground peppers
- 9 slices crustless Toast
Preparation steps
For the salmon puffs: Peel and mince shallots. Heat oil in a pan and cook shallots. Set aside.
Combine quark, milk, egg, salt, pepper and cheese. In a separate bowl, mix flour, baking powder and baking soda. Add in quark mixture, shallots and herbs. Stir until just combined.
Line a muffin tin with cupcake wrappers. Grease wrappers with butter. Distribute dough to create 24 puffs. Bake in a preheated 180°C (approximately 350°F) oven for 20 minutes. Remove pan from oven and allow puffs to cool slightly in pan before removal.
Whip crème fraiche with an immersion blender. Put in a piping bag with a large tip and add a dollop to the top of each puff. Top with smoked salmon and serve.
For the sandwiches: Cut turkey meat into strips. Rinse and mince zucchini.
Whisk together cream cheese, mayonnaise and horseradish. Stir in zucchini and parsley. Season with salt and pepper.
On 4 1/2 slices of bread, spread cream cheese mixture and top with turkey slices. Place the rest of the bread on top of the turkey. Using a sharp knife, cut the large sandwiches into small sandwiches, as desired. Secure small sandwiches with a toothpick and serve.
