Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vodka | not in our table | 0 |
| Citrus | 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
- 400g Smoked Salmon
- ½ tbsp freshly ground Salt
- ¼ tbsp White Sugar
- Freeshly Ground Pepper to taste
- 1 shot (40ml) Vodka (Citrus flavoured is even better)
- 2 Tbsp Lemon Juice
- 2 Pieces preserved Lemon Rind, finely diced
- 2tbsp Fresh Dill
- 1tbsp Citrus Zest (Lemon, Orange or Lime)
- 1 tbsp 1 small Red Onion, thinly sliced
- 2 tbsp Extra Virgin Olive Oil
Directions
In a small bowl combine the Salt, Pepper and Sugar. Add Vodka and Lemon Juice and stir until dissolved.
Add Zest, Dill, Preserved Lemon Rind, Red Onion and Olive Oil. Place Smoked Salmon in a shallow casserole dish and pour over dressing. Cover and refridgerate for at least 4 hours (over night is better).
To serve, strain off any excess liquid and mound on a chilled serving platter.
Serving suggestion: Warm Turkish Bread and Crème Fraiche mixed with a touch of Horseradish.