Wreath Salad with Red Fish
silicon (Si)
Vitamin H
Vitamin B12
Vitamin C
chromium (Cr)
Vitamin K
Description
Exquisite salad with homemade trout gravlax, fresh vegetables, quail eggs and honey-mustard dressing
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Sea trout — 50 г
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Beetroot — 0.25 шт
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Ginger (root) — 2 г
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Orange — 0.25 шт
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Table salt — 5 г
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Granulated sugar — 3 г
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Dill (fresh) — 3 г
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Field cucumbers — 45 г
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Radish — 45 г
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Iceberg lettuce — 45 г
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Quail egg — 1 шт
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Carp caviar — 7 г
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Whole grain mustard — 1.5 ч.л.
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Natural honey — 1 ч.л.
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Olive oil (refined) — 20 мл
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Orange — 0.25 шт
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Apple cider vinegar — 1 ст.л.
- Prepare gravlax: grate beetroot and ginger, mix with salt, sugar, orange zest and chopped dill
- Rub the trout fillet with this mixture, wrap in cling film and leave for 30 minutes
- Boil quail eggs for 4-5 minutes, cool and cut in half
- Slice cucumbers and radish into thin rounds
- Prepare dressing: mix mustard, honey, olive oil, orange juice and apple cider vinegar
- Wash and dry salad mix and frisée
- Remove skin from gravlax and slice thinly
- Arrange salad leaves in a wreath shape on a plate
- Top with cucumbers, radish and trout slices
- Garnish with quail egg halves and red caviar
- Drizzle with dressing and serve
406
95 kcal / 100 g
kcal
17.1 g
4.0 g / 100 g
Protein
30.7 g
7.2 g / 100 g
Carbohydrates
24.5 g
5.7 g / 100 g
Fats
8.3 g
2.0 g / 100 g
Ash
5.7 g
1.3 g / 100 g
Fiber
81.0%
Water
19.4 g
4.5 g / 100 g
Sugars
0.2 g
0.0 g / 100 g
Starch
0.67 g
0.16 g / 100 g
Omega-3
1.8 g
0.42 g / 100 g
Omega-6
4.1 g
1.0 g / 100 g
SFA
