Sushi-style Salmon Rolls with Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
169
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the yogurt sauce
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 tsps grated Horseradish (jarred)
- For the rolls
- 1 bunch Chives (30 grams)
- 12 Endive
- 12 slices Smoked salmon
- 4 Tbsps Mayonnaise
- 1 Red Bell pepper
- salt
- freshly ground peppers
- 12 Crackers
- 1 Tbsp Caper
- 1 Tbsp stuffed Olives (thinly sliced)
Preparation steps
1.
For the yogurt sauce, mix the yogurt with the lemon juice and horseradish and season with salt and pepper to taste. Refrigerate until ready to serve.
2.
For the rolls, cut the chives into 5 cm (approximately 2 inch) pieces. Rinse the endive, remove the cores and cut into wide strips. Rinse the peppers, trim, cut in half, remove the seeds, remove the white membranes and cut into strips. Spread some mayonnaise on the salmon slices, place on the endive leaves, top with peppers, chives and crackers on and roll up. Tie with chives if desired. Arrange on a plate and serve garnished with capers and olive slices. Serve with the yogurt sauce.
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