30 min
Type of dish: Fish, Salads
Temperature: Cold
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Elaboration

For the garnishing:

For the sauces:

SET UP

  • Cut the fillets or cubes of marinated salmon and decorate them with sesame and/or dried black olives.
  • Prepare the bouquetiere of vegetables and dress.
  • Decorate with the sauces.
  • Serve the toast and the butter separately.
  • The salmon can be accompanied with chopped pickles, (scallions, pickles, capers, etc.).

Observations:

  • Fish: If the fish does not reach T ≥ 60 °C inside it is necessary to freeze 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.
Nutritional information (1 portion)
Fiber 22.31 g
Saturates 50.54 g
Monounsaturated fatty acids 112.74 g
Polyunsaturated fatty acids 132.71 g
Cholesterol 79.85 mg
Calcium 404.5 mg
Iron 9.29 mg
Zinc 5.41 mg
Vitamin A 306.63 ug
Vitamin C 60.98 g
Folic acid 338.57 ug
Salt (Sodium) 72658.63 mg
Sugars 97.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.