Salmon Carpaccio with Caviar and Capers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 314 mg | (8 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the carpaccio
- 200 grams Gravlax (or smoked salmon)
- 1 red onion
- 2 Tbsps caperberry
- 3 Tbsps Trout roe
- ½ bunch Dill
- 1 organic lemon
- For the dressing
- 200 milliliters Sour cream
- 1 tsp honey
- salt
- freshly ground peppers
Preparation steps
1.
For the carpaccio, thinly slice the salmon. Place the salmon on a platter, or onto 4 plates.
2.
Peel the onion, cut into thin rings, and place on top of the salmon.
3.
Drain the capers. Sprinkle the capers and roe on top of the salmon.
4.
Top the salmon with whole sprigs of dill.
5.
Finely grate the zest over the salmon, then squeeze the juice from the lemon.
6.
For the dressing, mix the lemon juice, sour cream, and honey. Season to taste with salt and pepper. Season with additional lemon juice, if necessary.
7.
Drizzle the carpaccio with the dressing, and serve.
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