Salmon Pastries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 280 mg | (7 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams Filo dough
- 50 grams butter
- 1 shallot
- 1 garlic clove
- 150 grams Smoked salmon
- 1 Tbsp lemon juice
- Chives (for garnish)
- salt
- freshly ground pepper
- small red and yellow paprika (1 each)
- 100 grams Mozzarella
Preparation steps
Peel the shallot and garlic and finely chop. Rinse the paprika, cut in half, remove seeds and ribs and cut into small pieces. Cut salmon into strips. Sauté shallot and garlic in 1 tablespoon butter. Add the paprika and season with salt, pepper and lemon juice. Stir in smoked salmon and fry briefly, then remove from the heat. Cut mozzarella into thin slices.
Remove filo pastry from the package, unfold, drizzle with a little water and allow to stand for about 15 minutes. Cut dough sheets through all layers into strips, about 7 x 22 cm (approximately 3 x 9 inches). Melt butter in a pan. Brush each dough strip with butter and place on a work surface. Place 1 slice of mozzarella and 1 tablespoon of filling on the lower end of each strip. Fold one of the lower corners up to the side edge. The result is a small triangle that encloses the filling. Continue folding the dough over itself, creating a multi-layered triangle. Repeat the process until all of the ingredients are used.
Place the triangles on a baking sheet lined with parchment paper and brush with the remaining butter. Place the baking sheet on the middle shelf of a cold oven, set the temperature to 200°C (approximately 400°F) and bake for 15-20 minutes, until light brown. Serve the pastries on plates immediately and garnish with chives.
