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EatSmarter exclusive recipe

Smoked Trout on Romaine

with Boiled Potatoes and Horseradish Cream
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Smoked Trout on Romaine

Smoked Trout on Romaine - Light and tasty fish dish with high fitness factor

Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
289
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein24 g(24 %)
Fat5 g(4 %)
Carbohydrates34 g(23 %)
Sugar added2 g(8 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D14 μg(70 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.6 mg(43 %)
Folate87 μg(29 %)
Pantothenic acid2.1 mg(35 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C40 mg(42 %)
Potassium1,227 mg(31 %)
Calcium238 mg(24 %)
Magnesium71 mg(24 %)
Iron1.8 mg(12 %)
Iodine21 μg(11 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2 g
Uric acid253 mg
Cholesterol49 mg
Development of this recipe:

Ingredients

for
2
Ingredients
14 ounces
small Potatoes
1
small Shallot
11 ounces
1 piece
fresh Horseradish root (about 10 grams)
1 teaspoon
3 sprigs
1
2
smoked Trout fillets (each about 70 grams)
Preparation

Kitchen utensils

1 Cutting board, 1 Sieve, 1 Small knife, 1 Pot, 1 Small bowl, 1 Teaspoon, 1 Fine grater, 1 Fork, 1 Large knife

Preparation steps

1.
Smoked Trout on Romaine preparation step 1

Scrub potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes.

2.
Smoked Trout on Romaine preparation step 2

Meanwhile, peel and finely chop the shallot. Mix with the yogurt in a small bowl.

3.
Smoked Trout on Romaine preparation step 3

Peel and finely grate the horseradish. Stir into yogurt mixture until smooth. Season to taste with honey, salt and pepper.

4.
Smoked Trout on Romaine preparation step 4

Rinse dill, shake dry, pluck fronds, chop finely and add to the yogurt mixture.

5.
Smoked Trout on Romaine preparation step 5

Rinse lettuce hearts and drain well (or spin dry) and cut into bite-sized pieces. Divide among plates and top with flaked smoked trout. Drain the potatoes, peel and add to plates. Serve with horseradish cream.