Whole Wheat Bread with Smoked Salmon and White Bean Spread
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams dried white Beans
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 400 milliliters fish stock
- 100 grams Smoked salmon
- 2 Tbsps Crème fraiche
- 1 Tbsp Horseradish (jarred)
- 1 Tbsp chopped fresh Dill
- salt
- white peppers
- 8 slices Whole Wheat Bread (small slices or 4 halved large slices)
- Dill (for garnish)
Preparation steps
1.
Soak the beans overnight.
2.
Peel and finely chop the onion and garlic and saute in hot oil. Deglaze with the stock and add the drained beans. Cook about 45 minutes until soft, stirring occasionally. Drain the beans, reserving the broth. Press the beans through a sieve and add enough broth until the mixture is thick and creamy. Let cool. Cut the salmon into strips, set aside some for garnish and mix the rest with the cream fraiche and horseradish in a blender. Add the bean paste and season with dill, salt and pepper. Spread onto the bread slices and serve garnished with salmon and dill.
