Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
404
Calories
44g
Protein
19g
Fat
11g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 418 grams Canned Alaska salmon (pink or red)
- 24 ea Vol-au-vent cases (pre-cooked, individual)
- 250 grams Cucumber, peeled and diced
- 1 tsp Salt
- 150 ml Mayonnaise
- 4 tbsp Sour cream or Greek yogurt
- 2 tsp Freshly chopped mint
- =
Directions
1
Drain the can of salmon.
2
Flake the fish into a bowl and set aside.
3
Scoop out the soft pastry from inside the vol- au-vent cases.
4
Put the cucumber into another bowl and sprinkle with the salt.
5
Allow to stand for 15 minutes then rinse thoroughly.
6
Pat dry and mix into the salmon with the remaining ingredients.
7
Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids.
8
Serve garnished with salad.
Recipe sourced from
fandom