Smoked Salmon Mousse with Guacamole
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Avocados
- 4 scallions
- 100 grams Crème fraiche
- 1 tsp Horseradish (from a jar)
- 1 tsp lemon juice
- salt
- peppers
- 150 grams Smoked salmon
- 50 milliliters Whipped cream
- pink peppercorns
Preparation steps
1.
For the guacamole: Cut the avocados in half, remove the pits and mash the flesh finely with a fork. Rinse the scallions, trim and chop. Mix around 80 grams (approximately 3 ounces) crème fraîche into the mashed avocado along with the horseradish. Season with lemon juice, salt and pepper. Distribute between serving bowls.
2.
For the smoked salmon mousse: Chop the salmon finely. Mix into the remaining crème fraîche. Whip the cream then fold into the salmon mixture and season with pepper and lemon juice. Shape into quenelles and arrange over the guacamole. Season with pepper and pink peppercorns.
