Salmon Rolls with Green Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 66 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 Oranges
- 1 Tbsp Caper
- ½ bunch Basil
- 150 grams Ricotta cheese
- 150 grams cream cheese
- salt
- freshly ground peppers
- 200 grams Smoked salmon (in slices)
- 2 Tbsps White vinegar
- 1 tsp sharp Mustard
- 4 Tbsps Walnut oil
- 200 grams mixed Lettuce
Preparation steps
Rinse the oranges and dry. Zest and juice the orange, collecting 1 teaspoon of zest. Very finely chop capers and basil leaves. Mix the ricotta with the cream cheese, the basil, half the orange zest, capers and 4 tablespoons juice and season with salt and pepper.
Place the salmon slices on plastic wrap, spread with the ricotta mixture, roll with the help of the plastic wrap and let set for 1 hour in the freezer. Combine the remaining orange juice, zest, vinegar, mustard, oil, and salt and pepper for the vinaigrette.
Rinse the lettuce, spin dry, and tear into smaller pieces if desired. Divide on serving plates and drizzle with the vinaigrette. Take the salmon rolls from the plastic wrap, cut into slices, and arrange on the salad. Serve with chive garnish, if desired.
