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Smoked Salmon and Cucumber Salad

with Yogurt-Mustard sauce

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Smoked Salmon and Cucumber Salad

Smoked Salmon and Cucumber Salad - Guest pampering at its finest, and done in no time!

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
266
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie266 kcal(13 %)
Protein17 g(17 %)
Fat20 g(17 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D9 μg(45 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.4 mg(33 %)
Folate72 μg(24 %)
Pantothenic acid1.6 mg(27 %)
Biotin19.7 μg(44 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C18 mg(19 %)
Potassium464 mg(12 %)
Calcium103 mg(10 %)
Magnesium37 mg(12 %)
Iron2.8 mg(19 %)
Iodine28 μg(14 %)
Zinc1.5 mg(21 %)
Saturated fatty acids4.4 g
Uric acid85 mg
Cholesterol254 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 2 servings
2
½
Cucumber (about 250 grams)
6
½ bunch
2 tablespoons
2 tablespoons
2 tablespoons
Yogurt (low-fat) (about 30 grams)
1 teaspoon
4 slices
Smoked salmon (about 20 grams)
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Preparation

Kitchen utensils

1 Egg piercer, 1 Small pot, 1 Cutting board, 1 Mandoline, 1 Large knife, 1 Small bowl, 1 Tablespoon, 1 Teaspoon, 1 Whisk

Preparation steps

Step 1/5
Smoked Salmon and Cucumber Salad preparation step 1

Pierce the eggs and cook in a pan of boiling water until soft-boiled, about 7 minutes. Rinse under cold water, then peel and let cool completely.

Step 2/5
Smoked Salmon and Cucumber Salad preparation step 2

While the eggs cook, rinse cucumber and radish, wipe dry and slice both with a mandoline into thin slices.

Step 3/5
Smoked Salmon and Cucumber Salad preparation step 3

Rinse dill, shake dry, pluck leaves and chop finely.

Step 4/5
Smoked Salmon and Cucumber Salad preparation step 4

Stir together the vinegar, oil, yogurt, mustard, and dill in a bowl, then season sauce with salt and pepper.

Step 5/5
Smoked Salmon and Cucumber Salad preparation step 5

Cut eggs into slices and divide among plates along with radishes and cucumbers. Place 2 pieces of salmon on each plate, drizzle with the sauce and serve immediately.

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