Smoked Trout Filled Puff Pastry Cups with Salad

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Smoked Trout Filled Puff Pastry Cups with Salad
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
347
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie347 cal.(17 %)
Protein10 g(10 %)
Fat27 g(23 %)
Carbohydrates16 g(11 %)
Sugar added3 g(12 %)
Roughage2.1 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.6 μg(13 %)
Vitamin E4.2 mg(35 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.1 mg(7 %)
Folate19 μg(6 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C5 mg(5 %)
Potassium244 mg(6 %)
Calcium110 mg(11 %)
Magnesium40 mg(13 %)
Iron0.9 mg(6 %)
Iodine8 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids12.9 g
Uric acid52 mg
Cholesterol61 mg
Complete sugar5 g

Ingredients

for
12
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)
How healthy are the main ingredients?
troutGorgonzolaalmondhoneyMayonnaisealmond

Preparation steps

1.

For the puff pastry cups: Thaw the puff pastry. Preheat the oven to 200°C (approximately 390°F).

2.

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.

3.

Toast the almonds in a dry skillet until golden and fragrant. Allow to cool and coarsely chop.

4.

Stir the trout, capers and almonds into the yogurt mixture. Cover and refrigerate until ready to use.

5.

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. 

6.

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.

7.

For serving: Serve the puff pastry cups and salad on individual serving plates.