Smoked Salmon and Asparagus Tartlets
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 32 min.
Ready in
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 165.6 μg | (276 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 bunch Arugula
- 1 bunch Thai asparagus
- 4 Tbsps Sour cream
- 1 tsp honey
- salt
- peppers
- 150 grams Smoked salmon (sliced)
- 1 shallot (chopped very finely)
- 1 pc Cucumber (4 cm)
- 2 Tbsps dark balsamic vinegar
Preparation steps
1.
Blanch asparagus in hot water briefly, rinse in cold water and drain well. Halve and cut into small pieces.
2.
Rinse arugula, remove hard stems and dry. Finely chop half of arugula.
3.
Combine chopped asparagus and chopped arugula with sour cream and honey, season with salt and pepper.
4.
Arrange cucumber slices in a flower pattern on two plates. Arrange some asparagus and shallots mixed with balsamic vinegar on top.
5.
Place metal rings on top and line the walls with salmon, fill with sour cream mixture. Remove rings carefully and arrange remaining arugula and asparagus decoratively on top. Serve.
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