Smoked Fish Loaf
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 5 Gelatin sheet
- 1 ¼ cups Quark
- ¾ cup cream cheese
- 2 Tbsps creamed Horseradish
- salt
- peppers
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- ⅔ cup cream (48% fat)
- 14 ozs smoked Salmon (thinly sliced)
- 1 Tbsp chopped Dill
- 1 stick Celery (chopped)
Product recommendation
Serve in slices with a fresh salad.
Preparation
Kitchen utensils
1 Small pot, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Kitchen towel, 1 Non-stick pan, 1 Baking sheet, 1 Parchment paper, 1 Measuring cups, 1 Brush
Preparation steps
1.
Line a loaf tin with clingfilm
2.
Soak the gelatine in a small bowl of cold water.
3.
Mix the quark, cream cheese and horseradish and season to taste with salt, pepper, lemon juice and lemon zest.
4.
Put the gelatine dripping wet into a small pan and dissolve over a very low heat.
5.
Mix the gelatine with 2 tablespoons of the cream cheese mixture, then stir the gelatine mixture into the remaining mixture.
6.
Whisk the cream until thick and fold into the cheese mixture.
7.
Chop 1/3 of the smoked salmon and mix into the cheese mixture with the dill and chopped celery.
8.
Line the base and sides of the loaf tin with salmon slices, letting the salmon overhang the edges. Fill with the cheese mixture and smooth the top. Fold the overhanging salmon slices over so that the cheese filling is completely enclosed. Cover and chill overnight.
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