Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
531
Calories
66g
Protein
17g
Fat
27g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Halibut | 100g cooked | 140 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 4 medium cucumbers, peeled in strips
- 2cups cold flaked fish (halibut, bass etc)
- 1/2 cup celery, cut in 1/2-inch pieces and
- 1/2 cup sour cream
- 4 Tbs. lemon juice
- 2 Tbs. sugar
- 1/2 tsp. salt
Directions
1
Cut each cucumber strip in half lengthwise. Cut out soft centers with a grapefruit knife. Chop and set aside.
2
Cut a strip from bottom of cucumber half so that it will rest firmly on the plate.
3
Place the greens in a 2-quart bowl.
4
Blend the sour cream, lemon juice, sugar and salt together. Stir well until there is a creamy consistency.
5
Place the cucumber boats on serving plates. Heap the green mixture to fill the cucumbers
6
Add the seasoning to hold the salad together.
7
Category:Cameroonian Recipes
8
Category:Cameroonian Salads
Recipe sourced from
fandom