Salmon Tartare on Celery Root Fritters
Salmon Tartare on Celery Root Fritters - Refined, fresh flavors are perfect for any occasion
Healthy, because
Even smarter
Nutritional values
Served with a green salad, this low-carb treat is the perfect dinner. On warm days the buffers also taste good as a light lunch. In any case, one portion of salmon tartare on celery buffers provides 200 percent of the daily requirement of vitamin D, which strengthens and invigorates teeth and bones.
The fine salmon tartare celery buffers are also great for a party buffet or as a small starter in a festive menu. Then the indicated quantities are sufficient for 8-12 portions.
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 11.7 μg | (59 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 86 mg |
Ingredients
- Ingredients
- 3 Tbsps White vinegar
- 2 tsps Horseradish cream
- salt
- peppers
- 1 Tbsp olive oil
- 1 bunch Chives
- 5 sprigs Dill
- 9 ozs Smoked salmon
- 1 pc Celery root
- ½ lemon
- 2 large tart Apple
- 1 egg
- 2 Tbsps Spelt flour
- 4 Tbsps Canola oil
Kitchen utensils
Preparation steps
Mix vinegar, horseradish and oil with a whisk in a small bowl. Season with salt and pepper to taste .
Rinse chives and dill and shake dry. Pluck dill fronds and coarsely chop. Chop chives into rolls.
Cut the salmon into very fine dice with a large knife.
Mix fish and herbs into the sauce. Cover and refrigerate.
Peel celery root, rinse and finely grate on a box grater. Squeeze lemon.
Peel apples, quarter, core and grate. In a bowl, mix apples with 1-2 tablespoons lemon juice. Place in a clean kitchen towel and squeeze to remove excess moisture.
Put celery root and apples back into the bowl, stir in egg and flour and season with salt and pepper.
Heat oil in a large non-stick pan. For each fritter, portion 1 tablespoon of celery root-apple mixture into the pan, flatten and fry until crispy on both sides over medium heat. Make a total of 12 fritters.
Drain the cooked fritters on paper towels and arrange on plates. Distribute salmon tartare on top and serve immediately.
