Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- =
- 1 ripe California avocado
- 7 oz philadelphia or other soft cheese
- 1 Tbsp thick double cream
- Juice of 1/2 a lemon
- Salt
- Pepper
- 1 Pound sliced oak smoked scottish salmon
- Mixed geen and tomato salad
- Lemon wedges
- Chopped parsley
- =
Directions
Blend together the avocado, soft cheese, double cream, lemon juice, salt and pepper until it is a smoothe fromage.
Cut the smoked salmon into 6 inch x 3 inch pieces, add the fromage to the center of the pieces of smoked salmon.
Fold the smoked salmon over so that they form a nice roll with the fromage in the centre.
Serve with salad, lemon wedges and parsley to garnish the salmon.