Smoked Salmon and Noodle Loaf

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Smoked Salmon and Noodle Loaf
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
4069
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie4,069 cal.(194 %)
Protein163 g(166 %)
Fat201 g(173 %)
Carbohydrates397 g(265 %)
Sugar added20 g(80 %)
Roughage25.7 g(86 %)
Vitamin A2.4 mg(300 %)
Vitamin D20.2 μg(101 %)
Vitamin E35.1 mg(293 %)
Vitamin K45.6 μg(76 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂2.8 mg(255 %)
Niacin57.9 mg(483 %)
Vitamin B₆2.3 mg(164 %)
Folate552 μg(184 %)
Pantothenic acid8.6 mg(143 %)
Biotin101.7 μg(226 %)
Vitamin B₁₂14.3 μg(477 %)
Vitamin C114 mg(120 %)
Potassium3,526 mg(88 %)
Calcium799 mg(80 %)
Magnesium360 mg(120 %)
Iron12.6 mg(84 %)
Iodine81 μg(41 %)
Zinc10.9 mg(136 %)
Saturated fatty acids88.4 g
Uric acid331 mg
Cholesterol1,351 mg
Complete sugar54 g

Ingredients

for
1
For the filling
5 roma Tomatoes
1 organic lemon
2 garlic cloves
3 Anchovy fillet
150 grams Herb cream cheese
250 milliliters Whipped cream
4 eggs
1 Tbsp Fresh herbs
salt
sugar
freshly ground peppers
250 grams macaroni
200 grams Smoked salmon (in slices)
For the dough
225 grams Pastry flour
2 tsps Baking powder
125 grams Quark
3 Tbsps vegetable oil
1 tsp salt
1 tsp sugar
How healthy are the main ingredients?
Whipped creamsugarTomatolemongarlic cloveegg

Preparation steps

1.

Line a loaf or cake pan with parchment paper. Rinse and trim the tomatoes. Halve 2-3 of the tomatoes, remove seeds and chop. Slice the remaining tomatoes. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from the lemon. Peel the garlic and finely chop together with the anchovies. Mix together the cream cheese, cream, eggs, herbs, lemon zest and juice. Season with salt, pepper and sugar. Stir in the garlic and anchovies.

2.

Cook the pasta in boiling salted water until al dente. Cut the salmon into strips.

3.

For the dough, combine the flour baking powder, quark, 4-5 tablespoons cold water, oil, salt and sugar in a bowl and knead with the hand mixer until smooth.

4.

Preheat the oven to 200°C (approximately 400°F).

5.

Roll out the dough to about 30 x 40 cm (approximately 11 x 16 inch) and line the baking dish with it. Add approximately 1/3 of the cream mixture onto the dough and 1/3 of the noodles. Spread with half the salmon and diced tomatoes. Top again with 1/3 cream mixture and 1/3 noodles. Line with the remaining salmon and diced tomato. Top with remaining noodles and cream mixture. Cover with the tomato slices in an overlapping pattern. Sprinkle with salt, pepper and sugar.

Bake for about 1.5 hours. If the cake browns too quickly, cover with aluminum foil. Remove from the oven and let rest for 15 minutes. Unmold and serve hot or cold as desired.

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