Smoked Trout Salad
Smoked Trout Salad - An elegant appetizer or savory brunch
Healthy, because
Even smarter
Nutritional values
This hearty trout spread contains a lot of valuable unsaturated fatty acids! Overall, this recipe has relatively little fat and thus promotes healthy blood fat values.
Use mackeral instead of trout to add extra omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 11 ozs Smoked trout
- 3 sprigs parsley
- ½ bunch Chives
- 1 oz fresh Horseradish
- 6 ozs Cream cheese (13% fat)
- 3 Tbsps whole-grained Mustard
- salt
- peppers
- 1 lemon
- 6 slices Whole Grain Rye Rolls
- Dill
Kitchen utensils
Preparation steps
Using tweezers, debone the smoked fillet of trout. Using 2 forks, flake the fish into bite-sized pieces and place in a bowl.
Rinse parsley and chives. Pat dry and finely mince. Rinse dill, pat dry and chop coarsely. Add herbs to fish.
Peel and finely grate the horseradish.
Blend fish with cream cheese, horseradish and mustard. Season with salt, pepper and a squeeze of lemon juice to taste.
Cut the bread into 1/2-inch wide pieces and lightly toast or grill on both sides.
Distribute trout salad into bowls. Sprinkle with dill. Serve with toasted rye bread.
