Smoked Salmon in Fried Potato Baskets
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
521
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 500 grams Smoked salmon
- 2 finely chopped shallots
- 100 milliliters Whipped cream
- 1 Tbsp Horseradish
- 1 Tbsp freshly grated Horseradish
- 1 bunch Dill
- vegetable oil (for frying)
- salt
- freshly ground peppers
Preparation steps
1.
Cut salmon into cubes and mix with chopped shallots.
2.
Peel potatoes and coarsely grate. Press a quarter of the grated potatoes into a basket shape between two sieves. Repeat with remaining potatoes. Heat oil to 170°C (approximately 350°F), fry potato baskets until golden brown and drain on paper towels. Spoon salmon mixture into potato baskets.
3.
Whip cream, mix in horseradish and season with salt and pepper. Garnish salmon baskets with dabs of cream mixture and sprinkle with grated horseradish. Serve baskets on dill sprigs if desired.
