Salmon Tartare on Pumpernickel with Dill Pesto
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
78
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 78 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 166 mg | (4 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Cut the salmon fillet into very small cubes.
2.
Peel and finely chop the shallots and mix together with the salmon, horseradish, lime zest and juice. Season with salt and pepper, cover and refrigerate 30 minutes. Toast the pine nuts in a dry skillet, remove and let cool. Rinse the dill, shake dry and chop. Place the Parmesan, pine nuts and olive oil in a blender or food processor and chop. Stir in the dill and season with salt and pepper.
3.
Rinse the lettuce, shake dry and tear into bite-size pieces. The evidence thus pumpernickel. Serve salmon tartare on the pumpernickel and sprinkle with the dill pesto.
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