Salmon Tartare on Pumpernickel with Dill Pesto

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Salmon Tartare on Pumpernickel with Dill Pesto
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
78
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie78 cal.(4 %)
Protein5 g(5 %)
Fat4 g(3 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.9 mg(8 %)
Vitamin K16.7 μg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin1 μg(2 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C5 mg(5 %)
Potassium166 mg(4 %)
Calcium25 mg(3 %)
Magnesium16 mg(5 %)
Iron0.5 mg(3 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1 g
Uric acid9 mg
Cholesterol12 mg
Complete sugar1 g

Ingredients

for
16
Ingredients
300 grams Salmon (without skin)
2 shallots
2 tsps grated Horseradish (Glass)
1 untreated Lime (Grated zest and juice 1 tbsp)
salt
freshly ground peppers
20 grams Pine nuts
1 bunch Dill
20 grams freshly grated Parmesan
3 tsps olive oil
Lettuce
16 Pumpernickel rounds (à 10 g)
How healthy are the main ingredients?
SalmonPine nutsDillParmesanolive oilHorseradish

Preparation steps

1.

Cut the salmon fillet into very small cubes.

2.

Peel and finely chop the shallots and mix together with the salmon, horseradish, lime zest and juice. Season with salt and pepper, cover and refrigerate 30 minutes. Toast the pine nuts in a dry skillet, remove and let cool. Rinse the dill, shake dry and chop. Place the Parmesan, pine nuts and olive oil in a blender or food processor and chop. Stir in the dill and season with salt and pepper.

3.

Rinse the lettuce, shake dry and tear into bite-size pieces. The evidence thus pumpernickel. Serve salmon tartare on the pumpernickel and sprinkle with the dill pesto.

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