Salmon Terrine with Capers
(0 votes)
(0 votes)
Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 1 min
Ready in
Calories:
440
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 kcal | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 sheets white gelatin
- 150 grams Quark
- 150 grams cream cheese
- 4 caperberry
- 200 grams Salmon
- 2 Tbsps milk
- salt
- white, freshly ground peppers
- 1 Tbsp lemon juice
- 2 tsps grated Lemon peel
- 75 grams Whipped cream
- 1 Tbsp chopped Dill
- 2 tsps caperberry
- 250 grams thinly sliced Smoked salmon
Preparation steps
1.
Soak gelatine in cold water. Mix quark, cream cheese and milk. Season with salt, pepper, lemon juice and zest.
2.
Whip the cream. Puree salmon snippets with capers. Heat gelatin and water in a small saucepan and dissolve over low heat. Mix gelatin with 2 tablespoons of the cheese mixture, then add to remaining cheese mixture and fold into cream mixture.
3.
Line a bundt pan with plastic wrap. Cover plastic wrap with smoked salmon and fill with cheese mixture. Cover and leave to set in the refrigerator overnight. Remove from pan and plastic wrap. Garnish with lemon wedge and capers and serve.
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