Smoked Trout and Horseradish Timbale
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tsps Lime juice
- 2 Tbsps Crème fraiche
- 1 tsp Horseradish
- 7 ozs Smoked trout (deboned, 8 small pieces set aside to garnish, remainder chopped)
- 2 scallions (sliced)
- 1 Tbsp Caper
- 1 ¾ ozs Cucumber (peeled, halved, seeds removed, flesh diced)
- ½ handful Chives (some stems set aside to garnish, remainder chopped)
- 8 slices black Bread (cut into rounds)
Preparation steps
1.
Mix together the lime juice, crème fraîche and horseradish and season with salt, a pinch of sugar and ground white pepper. Stir in the fish, spring onions, capers, cucumber and chopped chives and season to taste.
2.
Place the bread on plates and place a metal ring around each slice. Fill the ring with the fish mixture and press down firmly within the ring. Carefully remove the rings and garnish with the trout and the chive stems.
