Seven Fish Appetizers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,359 cal. | (65 %) | ||
| Protein | 72.51 g | (74 %) | ||
| Fat | 52.6 g | (45 %) | ||
| Carbohydrates | 159.12 g | (106 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.47 g | (62 %) |
| Vitamin A | 2,466.5 mg | (308,313 %) | ||
| Vitamin D | 1.11 μg | (6 %) | ||
| Vitamin E | 4.37 mg | (36 %) | ||
| Vitamin B₁ | 1.43 mg | (143 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 26.09 mg | (217 %) | ||
| Vitamin B₆ | 1.29 mg | (92 %) | ||
| Folate | 751.28 μg | (250 %) | ||
| Pantothenic acid | 4.36 mg | (73 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 10.78 μg | (359 %) | ||
| Vitamin C | 342.2 mg | (360 %) | ||
| Potassium | 2,610.71 mg | (65 %) | ||
| Calcium | 705.08 mg | (71 %) | ||
| Magnesium | 320.12 mg | (107 %) | ||
| Iron | 16.21 mg | (108 %) | ||
| Iodine | 27.45 μg | (14 %) | ||
| Zinc | 4.93 mg | (62 %) | ||
| Saturated fatty acids | 12.76 g | |||
| Cholesterol | 260.91 mg |
Ingredients
- Smoked trout tartlets
- 6 baked Shortcrust tartlets (the baker)
- 2 red Bell pepper
- 50 grams pitted black Olives
- 1 Tbsp olive oil
- 1 smoked trout
- ½ bunch parsley
- salt
- peppers
- For the filled pear halves
- 4 Pear (canned)
- 2 smoked trout
- 3 Tbsps Cranberry jam
- For the smoked salmon canapes
- ½ stalk Tuscan Baguette
- 50 grams Sour cream
- 2 tsps medium hot Mustard
- salt
- peppers
- 200 grams Smoked salmon
- 1 small onion
- ½ bunch Dill
- For the smoked trout on herbed quark
- 6 round Pumpernickel rounds
- 100 grams Cream quark (40% fat)
- 2 Tbsps Sour cream
- salt
- peppers
- ½ bunch Chives
- 2 smoked trout
- For the stuffed eggs
- 4 hardboiled eggs
- 1 tsp Mustard
- salt
- peppers
- 2 Anchovy fillet
- 1 Tbsp Caper
- 4 Tbsps Caviar
- For the curried shrimp
- 4 slices Whole Wheat Bread
- 150 grams shrimp (cooked, ready to eat)
- 1 Tbsp lemon juice
- 5 Cherry tomatoes
- 4 Tbsps Sour cream
- salt
- peppers
- ½ tsp Curry powder
- 1 onion
- For the smoked trout filled endive
- 8 Endive
- 2 Mandarin orange
- 2 smoked trout
- 50 grams Cream quark (40% fat)
- 172 bunches Chives
- salt
- peppers
Preparation steps
Smoked trout tartlets: Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut the flesh into small pieces. Chop the olives. Rinse the parsley, shake dry and chop finely. In a bowl, mix the diced peppers, olives and parsley with the olive oil and season with salt and pepper and spread in the tartlet shells. Remove any bones from the trout, cut into small pieces and garnish the tartlets with the trout.
For the filled pear halves: Drain the pear halves well and cut into quarters. Cut the trout fillets into strips and garnish the pears with the trout. Top with a dollop of cranberry.
For the smoked salmon canapes: Slice the bread. Stir together the sour cream and mustard and season with salt and pepper. Spread the cream on the bread. Dice the smoked salmon finely. Finely chop the dill. Peel and finely chop the onion. Mix together the salmon, dill and onion and place on top of the cream. Garnish with sprigs of dill.
For the smoked trout on herbed quark: Stir together the quark and crème fraîche and season with salt and pepper. Slice the chives and stir into the quark mixture. Spread the quark on the pumpernickel slices. Cut the trout fillets into chunks and place on the quark. Garnish with chives.
For the stuffed eggs: Peel and halve the hard boiled eggs lengthwise. Remove the yolk with a spoon and mix in a bowl with the mustard and season with salt and pepper. Spoon the eggs into a piping bag with a plain tip and pipe the mixture into the egg whites. Rinse the anchovy fillets under cold water, chop coarsely and spread on the eggs. Garnish with capers and caviar.
For the curried shrimp: In a bowl, mix the creme fraiche with the curry powder and season with salt and pepper. Rinse the shrimp under cold water, drain, pat dry with paper towels and sprinkle with lemon juice. Peel and finely chop the onion and mix with the shrimp and curry sauce. Rinse the tomatoes pat dry and cut into slices. Divide the shrimp among the bread slices and garnish with chopped tomatoes.
For the smoked trout filled endive: Peel the mandarins and separate into segments. Season the quark with salt and pepper. Slice the chives and stir into the quark. Pick the trout fillets apart into large pieces. Spoon the mandarin segments and the trout into the endive leaves and garnish with the quark.
