Smoked Salmon and Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 413 mg | (10 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams smoked Salmon (in slices)
- 100 grams Sour cream
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 100 milliliters Whipped cream
- 3 sheets gelatin
- 1 bunch Dill
Preparation steps
Lay the smoked salmon slices on parchment paper.
Cut the smoked salmon into rectangles 5 x 6 cm (approximately 2 x 2 1/2-inches). Cut the sections into smaller cubes and transfer to a heatproof bowl. Add the creme fraiche, chives and lemon juice and season with salt, and pepper.
Soak the gelatin in cold water.
Place the bowl of salmon in a hot water bath and stir until the mixture reaches about 25°C (approximately 75°F). Place the gelatin in a small saucepan and dissolve over low heat. Stir the melted gelatin into the salmon mixture. Beat the cream to stiff peaks and gently fold it into the salmon mixture. Refrigerate until set, about 1 hour.
Then fill into a piping bag and pipe onto the narrow side of the salmon slices, roll up and 2 hrs. Let cool in the refrigerator.
Cut with a sharp, wet knife diagonally into slices and serve garnished with dill.
