Fish Appetizer Plate
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
683
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,023 mg | (26 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel potatoes and cook in plenty of boiling water Add eggs into boiling water, cook for 6 minutes, rinse, peel and halve.
2.
Rinse chives, shake dry and cut into small rings. Place butter in a decorative dish and chill.
3.
Chop gravlax coarsely. Rinse lemons, pat dry and cut into wedges.
4.
Arrange chives, gravlax, caviar, salt, potatoes, egg halves and lemon wedges on a plate. Rinse parsley and dill and use herbs to garnish fish plate.
5.
Mix mayonnaise with sour cream and serve alongside fish plate.
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