Smoked Salmon Pancake Rolls
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(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
617
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For filling
- 400 grams Smoked salmon
- 1 ripe Avocado
- 8 Cherry tomatoes
- 1 lemon
- 1 bowl Cress
- 1 red chili pepper
- ½ smaller Iceberg lettuce
- salt
- peppers
- For pancake batter
- 200 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- 1 tsp Turmeric
- salt (to taste)
- peppers (to taste)
- vegetable oil (for frying)
- to garnish
- ½ bunch red Basil
Preparation steps
1.
Mix all the ingredients for the pancake batter together until smooth. Let rest for 20 minutes. Heat oil in a non-stick pan, cook 4 beautiful crepe-style pancakes and set aside.
Rinse and spin dry the lettuce. Cut the cherry tomatoes into quarters. Rinse red chile pepper, dry, halve and remove seeds and ribs and finely chop. Cut the avocado in half, remove pit, and spoon out the flesh.
2.
Mix avocado flesh, cherry tomatoes, chile pepper and lemon juice with a fork and season to taste with salt and pepper. Spread avocado mixture onto a crepe pancake, top with salmon and iceberg lettuce, sprinkle with garden cress and roll everything together carefully. Cut the filled crepe with a sharp knife diagonally in half and serve garnished with basil.
