Salmon Rillette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 200 grams Salmon (with skin)
- 1 garlic clove
- 1 handful thyme
- 1 organic lemon
- salt
- peppers
- 200 grams Smoked salmon
- 1 scallion
- 1 Tbsp freshly chopped Dill
- 2 Tbsps softened butter
- 50 grams Crème fraiche
Preparation steps
Rinse the salmon and pat dry. Peel the garlic and cut into slices. Rinse the thyme and shake dry. Rinse the lemon in hot water and grate the zest.
Mix the lemon zest with thyme and garlic, and place half of it in a steamer as a bed for the salmon. Place the salmon fillets over it, season with salt and pepper, cover with the rest of the thyme mixture, and steam covered for 8-10 minutes.
In the meantime, cut the smoked salmon into small cubes. Rinse, trim and chop the scallions. Mix the scallions and dill with the smoked salmon. Squeeze some juice from the lemon and sprinkle over the smoked salmon.
Let the steamed salmon cool, remove the skin and chop the salmon meat. Mix the chopped salmon until creamy with butter and crème fraîche and add the smoked salmon into it. Season with salt and pepper and serve on plates.
