Smoked Salmon and Caviar Potato Cakes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 28 ozs floury potatoes
- 0.333 cup butter
- ⅛ cup Crème fraiche
- 5 eggs (separated)
- Nutmeg
- ⅜ cup Crème fraiche
- 1 Tbsp fresh Dill (chopped)
- 7 Tbsps Caviar
- 3 ozs smoked Salmon (cut into wide strips)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot mit Deckel, 1 Wooden spoon, 1 Teaspoon, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Steam the potatoes for approx. 30 minutes until done.
3.
Peel the potatoes and put them through a potato ricer and leave to cool. Stir in the butter and creme fraiche. Add the egg yolks and season with salt, ground black pepper and nutmeg.
4.
Beat the egg whites and a pinch of salt until stiff peaks form and fold into the potato mixture. Fill the mixture into a greased muffin tin leaving approx. 1 cm free from the top.
5.
Add 2-3 cm hot water and bake for approx. 25 minutes until golden brown.
6.
Whilst the cakes are baking, mix together the creme fraiche, dill and 1 tbsp caviar.
7.
Knock out the potatoes cakes onto plates and top with the caviar cream. Garnish with some salmon, the remaining caviar and the dill.
