Photo: Caroline Attwood
Salmon with potato bread
19 ingredients
Serves 4
openrecipes
Great breakfast or lunch. Served with a green buerre blanc and organic hen's egg
Estimated Nutrition (whole recipe, rough)
1542
Calories
79g
Protein
55g
Fat
175g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Potato Bread | 1 medium (173g) baked | 161 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- For the potato bread
- - 259g/ 9oz cooked mashed potato
- - 60g/ 1/4oz plain flour
- - 1 free-range egg, yolk only
- - sea salt and freshly ground black pepper
- - 25g/1oz butter
- For the green butter sauce
- - 1 shallot, finely chopped
- - 2 tbsp white wine vinegar
- - 4 tbsp white wine
- - 110g/4oz unsalted butter, cold and diced
- - 2 tbsp capers
- - 1 anchovy, finely chopped
- - 1/2 bunch flatleaf parsley, finely chopped
- - handful watercress
- For the salmon and eggs
- - 4 free-range eggs, preferably organic
- - 4 x 169g/ 3/4oz fillets cured organic salmon
- - oil, for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes