Smoked Trout Tartare with Avocado Mango Salsa
Smoked trout tartare with avocado mango salsa - Flavor packed finger food
Healthy, because
Even smarter
Nutritional values
The sulfur substances contained in chives are responsible for their slight pungency. They provide a slight antibacterial effect and have a positive effect on digestion. If things run smoothly in the intestines, our concentration is also ensured. This is also supported by the omega-3 fatty acids from the smoked salmon trout.
The Smoked Trout Tartare with Avocado Magos Salsa looks great as an appetizer or on a party buffet. Instead of lettuce leaves, you can also use tacco shells.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 14.3 μg | (72 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 103 μg | (172 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 lettuce hearts
- 9 ozs Smoked trout
- 2 ozs Crème fraiche (or sour cream)
- 1 generous pinch Wasabi paste
- 1 ¾ ozs lemon juice (juice of one lemon)
- salt
- peppers
- 1 Mango
- 1 Red onion
- 1 Avocado
- 1 bunch Chives
- 1 Tbsp grapeseed oil
- 2 Tbsps roasted Sesame seeds
Kitchen utensils
Preparation steps
Clean lettuce hearts, wash, shake dry and remove individual leaves. Cut smoked trout into small cubes and mix with crème fraîche and wasabi. Season with a little lemon juice, salt and pepper.
For the salsa, peel the mango, remove the flesh from the core and cut into small cubes. Peel and finely dice the onion. Halve and pit avocado, remove flesh from skin and dice finely. Wash chives, shake dry and cut into fine rolls. Mix chives, onions, avocado and mango and season with oil, remaining lemon juice and salt.
Place lettuce leaves on a large platter and place the smoked trout tartare on top. Spread the salsa over it, grind pepper over it and sprinkle with sesame seeds.
