Trout Tartare with Cucumber Salad
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1090
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,090 cal. | (52 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 170 g | (113 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 13.6 μg | (68 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams smoked Steelhead trout
- 1 red onion
- 2 Tbsps Natural yogurt
- 2 Tbsps Mayonnaise
- 1 Tbsp Caper
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
- 1 splash lemon juice
- ½ Cucumber
- 4 Baguette
- olive oil
- Dill (for garnishing)
Preparation steps
1.
Cut fish into small cubes. Peel onion and cut into small cubes. Mix yogurt with mayonnaise, add fish, capers, onion and parsley and season with salt, pepper and lemon juice.
2.
Place mixture into 4 ramekins lined with plastic wrap and refrigerate for 1 hour.
3.
Rinse cucumber and cut into thin slices.
4.
Toast bread in a hot grill pan, cool and cut into strips.
5.
Arrange cucumber in a fan pattern on plates, drizzle with olive oil, season with salt and pepper. Invert tartare onto plates and place bread next to them. Garnish with dill and serve.
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