Crispbread Salmon Appetizers
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
210
calories
Calories
Healthy, because
Even smarter
Nutritional values
These elegant appetizers are packed with omega-3 fatty acids from the salmon, which help support cardiovascular health.
These crispbreads are a perfect dinner party appetizer.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Crispbread
- salt
- 1 Tbsp coarsely chopped Dill
- peppers
- 2 Tbsps lemon juice
- 4 pre-cooked potatoes (from the day before)
- 4 ozs Gravlax (or smoked salmon)
- ½ shallot
- Tarragon (for garnish)
- 1 tsp clarified butter
- 1 oz Parmesan (for garnish)
Preparation steps
1.
Potatoes peel and cut into large cubes. Cut the salmon into strips or pieces. Peel shallots and chop finely.
2.
Sauté shallots in clarified butter until golden brown. Remove the shallots and add the potatoes and sauté until warmed through and starting to brown. Return the shallots to the pan and season with salt, pepper and dill.
3.
Break the crispbread into pieces. Gently toss the salmon into the potato mixture. Top the crispbread pieces with the salmon mixture. Drizzle each with a few drops of lemon juice, sprinkle with tarragon and Parmesan and serve immediately.
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