Stuffed Salmon Rolls
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams smoked Salmon (sliced)
- 150 grams cream cheese
- 1 Tbsp scallions
- 1 Tomato
- salt
- freshly ground pepper
- 1 tsp lemon juice
- 100 milliliters Whipped cream
- 3 sheets gelatin
- For garnishing
- 2 bunches Chives
Preparation steps
1.
Whisk cream cheese with chives and season with salt, pepper and lemon juice.
2.
Blanch tomato in hot water for a few seconds, peel, quarter and remove seeds, cut into very small cubes. Mix with cream cheese mixture.
3.
Soak gelatine in cold water.
4.
Dissolve gelatine, dripping wet, in a small saucepan on low heat and combine with cream cheese mixture. Beat whipping cream until stiff and fold into the mixture. Refrigerate for about 1 hour.
5.
Spread smoked salmon slices on an oiled parchment paper.
6.
Place cream into a piping bag and pipe onto narrow sides of salmon slices, roll up and refrigerate for 2 hours.
7.
Slice rolls with a sharp wet knife diagonally, arrange on chives and serve.
