Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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
- =
- 400 gr watered-down salt fish
- 200 gr langoustine tails, shelled and cleaned
- ½ head of iceberg, cleaned and thinly sliced
- 4 tomatoes, cored and cut into strips
- Virgin olive oil for frying
- Salt and white pepper from a grinder
- Garlic sauce
- Vinegar with herbs:
- 1 bunch of mixed herbs e.g. basil, parsley, dill, chives etc.
- 2 tablespoons sherry-vinaigrette
- 1 dl virgin olive-oil
- 1 teaspoon maple syrup
- Salt and white pepper from a grinder.
- =
Directions
Put a generous amount of water in a pot. When the water boils put the pieces of salted cod in and boil for approximately 4-6 minutes depending on the thickness and size of the pieces. Then take them out and chill immediately in ice-cold water, then they will come apart in flakes.
Fry the langoustine tails in the olive oil in a frying pan, sprinkle with salt and pepper. Chill.
Put two tablespoons of the garlic sauce in the middle of a plate and the finely sliced iceberg on top. Arrange the salted cod flakes around the salad. Arrange a few langoustine tails around the salted cod and place the tomato strips in between. Put the mixed herbs into the little "magic-wand food mixer," finely grind and mix the olive oil and maple syrup into it. Add salt and pepper to taste. With a spoon, put the vinaigrette tastefully over the langoustine tails, tomatoes and slightly into the iceberg. Serve as a starter on a plate or as part of a buffet on a bigger plate.