Smoked salmon, avocado and mango salad

Type of dish: Fish
Temperature: Cold
Allergens
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Mango 0.4 kg
Chives 10.0 g
Salmon 0.5 kg
Coarse salt 2.0 kg
Sugar 0.2 kg
Vinegar 0.013 l
Dijon mustard 7.5 g
Table salt 0.5 g
Ground white pepper 0.25 g
Elaboration

For the smoked fish.

For the garnishes:

  • Bouquetiere of fresh vegetables.
  • Peel and cut the avocado and mango in small cubes of 0.5 x 0.5 cm. Sprinkle with a few drops of lemon juice and season with the yoghurt sauce. Set aside.

For the sauces:

SET UP

  • Fillet the smoked fish and cover the base of a flat dish.
  • With the help of a brush slightly season the salmon with the mustard vinaigrette.
  • With the help of a ring, place the seasoned avocado and mango mixture on the salmon in the centre of the plate.
  • Place the bouquetiere of salad over the mixture, previously seasoned with the mustard vinaigrette.
  • Sprinkle with chopped chives.
Nutritional information (1 portion)
Fiber 8.52 g
Saturates 58.84 g
Monounsaturated fatty acids 134.94 g
Polyunsaturated fatty acids 244.93 g
Cholesterol 41.5 mg
Calcium 227.81 mg
Iron 7.22 mg
Zinc 25.01 mg
Vitamin A 86.45 ug
Vitamin C 94.72 g
Folic acid 247.39 ug
Salt (Sodium) 155702.27 mg
Sugars 51.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.