Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
585
Calories
42g
Protein
41g
Fat
11g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 18 anchovies
- 8 olives -- pitted
- 2 sweet pickles
- 4 tablespoons smoked salmon
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1 teaspoon mustard
- ¼ teaspoon white pepper
- ½ cup fish stock
- ½ lemon
- 1 tomato
- =
Directions
1
Rinse and wipe the anchovies and mash them. Cut olives in half. Slice the pickles thin. Cut salmon in thin strips.
2
Place the anchovy mash in the center of a serving platter and surround with olives, pickles and salmon.
3
Make a marinade of the oil, vinegar, mustard, pepper and stock and mix well. Pour over salad and garnish with thin slices of the lemon and tomato.
Recipe sourced from
fandom