Salmon with peppers fingerfood
Allergens:
Ingredients for 5 portions
Calculate portions
Bread
50.0 g
Peppers and onion
0.5 ud
Smoked salmon
0.125 kg
Preserved chilli
0.15 kg
Mayonnaise sauce
0.025 l
Modena vinegar reduction
0.025 l
Elaboration
- Slice the bread and toast the slices over the griddle.
- Spread some mayonnaise on the toast.
- Spread the piperrada on top and then add a rolled slice of smoked salmon on top.
- Add some slices of chili to the salmon.
- Sprinkle over some balsamic vinegar.
Nutritional information (1 portion)
Energy
120.63
kcal
Carbohydrates
10.33
g
Proteins
7.98
g
Lipids
5.36
g
Fiber
0.56
g
Saturates
0.84
g
Monounsaturated fatty acids
3.35
g
Polyunsaturated fatty acids
1.28
g
Cholesterol
25.5
mg
Calcium
20.07
mg
Iron
0.83
mg
Zinc
0.72
mg
Vitamin A
86.0
ug
Vitamin C
29.31
g
Folic acid
11.84
ug
Salt (Sodium)
646.41
mg
Sugars
4.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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