Smoked Fish Rolls
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
584
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 48.58 g | (50 %) | ||
| Fat | 39.8 g | (34 %) | ||
| Carbohydrates | 4.74 g | (3 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 0.06 g | (0 %) |
more nutritional values
| Vitamin A | 64.91 mg | (8,114 %) | ||
| Vitamin D | 1.71 μg | (9 %) | ||
| Vitamin E | 2.54 mg | (21 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 10.95 mg | (91 %) | ||
| Vitamin B₆ | 0.93 mg | (66 %) | ||
| Folate | 11.8 μg | (4 %) | ||
| Pantothenic acid | 2.11 mg | (35 %) | ||
| Vitamin B₁₂ | 10.55 μg | (352 %) | ||
| Vitamin C | 2.23 mg | (2 %) | ||
| Potassium | 884.96 mg | (22 %) | ||
| Calcium | 157.77 mg | (16 %) | ||
| Magnesium | 72.32 mg | (24 %) | ||
| Iron | 0.93 mg | (6 %) | ||
| Zinc | 1.13 mg | (14 %) | ||
| Saturated fatty acids | 15.77 g | |||
| Cholesterol | 233.14 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fish
- 120 grams Smoked salmon (sliced)
- 400 grams Smoked trout (without skin)
- 200 grams Crème fraiche
- 1 Tbsp Horseradish cream (from a jar)
- 1 Tbsp freshly cut Basil
- 1 splash lemon juice
- salt
- freshly ground peppers
- For the dressing
- 1 tsp hot Mustard
- 1 tsp honey
- 2 Tbsps white balsamic vinegar
- 3 Tbsps Canola oil
- 1 Tbsp scallions
- For garnish
- Grapefruit (diced)
- Beet Greens
- Crispy breadstick
Preparation steps
1.
Line 4 ramekins (150 ml capacity) (approximately 1/2 cup) with plastic wrap and line with the smoked salmon.
2.
Puree the smoked trout together with the crème fraîche and horseradish. Stir in the basil and season with lemon juice, salt and pepper. Pour into the ramekins, cover and refrigerate for about 1 hour.
3.
For the dressing, mix the mustard with the honey, vinegar and the oil. Add the chives and season with salt and pepper.
4.
Remove the mousse carefully from the molds, remove the plastic wrap and arrange on plates. Drizzle the sauce around the fish and serve garnished with grapefruit, beetroot leaves and bread sticks.
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