Smoked Trout Filled Puff Pastry Cups with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the puff pastry cups
- 450 grams Puff pastry dough (frozen)
- 150 grams smoked trout (or sea trout)
- ¼ bunch Dill
- 5 Tbsps Natural yogurt
- 2 Tbsps Mayonnaise
- salt
- freshly ground peppers
- lemon juice (to taste)
- 2 Tbsps natural almonds
- 1 Tbsp Caper (from a jar)
- Pastry flour (for dusting)
- butter (for greasing)
- natural slivered almonds (for garnish)
- For the salad
- ½ Radicchio
- ½ Endive
- 150 grams Gorgonzola
- 4 Tbsps natural almonds
- 3 Tbsps honey (for drizzling)
Preparation steps
For the puff pastry cups: Thaw the puff pastry. Preheat the oven to 200°C (approximately 390°F).
Coarsely break the trout apart into small pieces. Rinse the dill, shake dry, pluck leaves and finely chop. In a bowl, stir the yogurt with the mayonnaise and dill. Season with salt, pepper and lemon juice to taste.
Toast the almonds in a dry skillet until golden and fragrant. Allow to cool and coarsely chop.
Stir the trout, capers and almonds into the yogurt mixture. Cover and refrigerate until ready to use.
Roll the puff pastry on a floured surface. Cut into 10 x 10 cm (approximately 4 x 4 cm) squares. Grease the wells of a muffin tin with butter. Line with the puff pastry squares. Bake until golden, about 15-20 minutes. Remove from oven and allow to cool slightly. Gently loosen the puff pastry cups from the muffin wells and cool completely. Fill with the trout mixture and garnish with sliced almonds.
For the salad: Separate the radicchio and endive leaves. Rinse the leaves and pat dry. Cut the Gorgonzola into small cubes. In a bowl, stir the Gorgonzola with the chives and almonds. Divide the mixture between the radicchio and endive leaves. Drizzle with honey.
For serving: Serve the puff pastry cups and salad on individual serving plates.
