Smoked Salmon and Potato Bake
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a baking dish.
2.
Put 1/3 of the potatoes in the baking dish and sprinkle with salt and pepper.
3.
Place half the salmon on top and cover with another 1/3 of the potato slices. Season with salt and pepper. Add the remaining salmon and cover with potatoes. Season with salt and pepper.
4.
Beat the eggs with the cream, stir in the herbs and cheese and season with salt, pepper and nutmeg. Pour over the layers in the baking dish and bake for 45 minutes until browned and bubbling.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
