Smoked salmon, avocado and mango salad

Allergens:
Fish
Fish
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

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 7.18 g
Saturates 2.52 g
Monounsaturated fatty acids 9.74 g
Polyunsaturated fatty acids 1.93 g
Cholesterol 20.0 mg
Calcium 187.08 mg
Iron 6.46 mg
Zinc 9.93 mg
Vitamin A 76.27 ug
Vitamin C 72.86 g
Folic acid 209.66 ug
Salt (Sodium) 859.71 mg
Sugars 7.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.