Smoked and Pickled Salmon Platters

0
Average: 0 (0 votes)
(0 votes)
Smoked and Pickled Salmon Platters
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
803
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie803 kcal(38 %)
Protein83.84 g(86 %)
Fat44.4 g(38 %)
Carbohydrates10.5 g(7 %)
Sugar added4.31 g(17 %)
Roughage0.75 g(3 %)
Vitamin A106.36 mg(13,295 %)
Vitamin D0 μg(0 %)
Vitamin E0.07 mg(1 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂1.66 mg(151 %)
Niacin45.8 mg(382 %)
Vitamin B₆2.95 mg(211 %)
Folate94.96 μg(32 %)
Pantothenic acid5.94 mg(99 %)
Biotin15.66 μg(35 %)
Vitamin B₁₂9.65 μg(322 %)
Vitamin C6 mg(6 %)
Potassium2,139.81 mg(53 %)
Calcium197.16 mg(20 %)
Magnesium119.24 mg(40 %)
Iron3.48 mg(23 %)
Iodine0.72 μg(0 %)
Zinc2.62 mg(33 %)
Saturated fatty acids20.71 g
Cholesterol237.64 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
smoked Salmon (fillet, cut into strips)
2 cups
pickled Salmon (fillet, cut into strips)
For the mustard sauce
2 tablespoons
medium Mustard
1 tablespoon
runny honey
2 tablespoons
4 tablespoons
1 tablespoon
freshly chopped Dill
crushed Red pepper flakes (ground)
For the yoghurt sauce
1 ⅛ cups
cup
½
unwaxed lemon (zest and juice)
2
scallions (cut in rings)
How healthy are the main ingredients?
SalmonMustardhoneyDillYogurtlemon

Preparation steps

1.
Arrange the salmon on plates.
2.
For the mustard sauce, mix the mustard with the honey, vinegar, 2-3 tbsp water and a dash of lemon juice. Slowly add the oil, stirring continuously. Mix the dill through and season to taste with salt and ground black pepper. Garnish with chilli flakes.
3.
For the yoghurt sauce, mix the yoghurt with the quark, lemon zest and juice. Stir through the spring onions and season to taste with salt and ground black pepper.
4.
Serve the sauces in small bowls.