Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
312
Calories
28g
Protein
19g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one tablespoonful of vinegar
- one teaspoonful of mayonnaise dressing over the fish
- two crisp heads of lettuce arranged
- one lemon
- salt
- cayenne
Directions
1
Line the salad dish with two crisp heads of lettuce arranged with the darker leaves outside and the lighter ones inside. Take a can of salmon, shred the fish into small flakes, and place in the middle of the dish on the lettuce. Season with salt and a little cayenne. Pour over one tablespoonful of vinegar, and the juice of one lemon. Set on ice for an hour to cool. When ready to serve, pour one teaspoonful of mayonnaise dressing over the fish, and sprinkle a few capers on top. Nasturtium blossoms make a pretty garnish.
By Olive M. Hulse ·
Recipe sourced from
gutenberg