Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
565
Calories
29g
Protein
28g
Fat
49g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 225g/8oz (shelled weight) Penclawdd cockles
- 2 thick rashers smoked dry-cured streaky bacon
- 1 medium onion
- 4 medium potatoes (waxy, eg Charlotte), cooked, peeled and diced
- salt
- freshly ground black pepper
- fresh parsley
- 290ml/½ pint each fish stock
- 30g/1oz Welsh butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes