Salmon in Puff Pastry with Apple and Radish Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 967 cal. | (46 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 34.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 600 grams Salmon (ready to cook, skinless)
- salt
- freshly ground peppers
- lemon juice
- 400 grams Puff pastry dough (frozen)
- Pastry flour (for working the dough)
- 40 grams melted butter
- 250 grams Natural yogurt
- 50 grams Crème fraiche
- 1 Tbsp freshly chopped parsley
- 1 tsp freshly chopped Dill
- 8 Radish
- 2 tart Apple
- 2 Tbsps Dill
- 2 Tbsps olive oil
Preparation steps
Rinse the salmon, pat dry and cut into 12 strips, each about 8 cm (approximately 3 inches) long. Season with salt and pepper, and drizzle with lemon juice.
Preheat the oven to 200°C (approximately 400°F).
Defrost the puff pastry and roll out thinly on a floured surface. Cut into 12 rectangles (about 4 x10 cm) (approximately 1 1/2 x 4 inches) wide. Place the salmon strips on the dough, fold up and press the edges firmly. Place on a baking sheet lined with parchment paper. Brush with melted butter and bake in the preheated oven for about 20 minutes.
Meanwhile mix the yogurt with the crème fraîche and the herbs and season with salt, pepper and lemon juice.
For the salad, rinse the radishes, trim and cut into thin slices. Peel the apples, cut into quarters, core and also cut into thin slices. Mix with the radishes, dill, oil and 2 tablespoons of lemon juice and season with salt.
Arrange the salmon rolls on plates alongside the salad. Garnish with a spoonful of yoghurt for dipping and serve immediately.
