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Smoked Salmon and Dill Tart

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1207.8991
Energy (kCal)8637.6467
Carbohydrates (g)2.3006
Total fats (g)384.0553
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan). | 2. Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C. | 3. Remove the foil and bake for another 10 minutes. | 4. Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth. | 5. Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper. | 6. Arrange the smoked salmon in the pastry shell. | 7. Pour over the egg and bake for 10 minutes. | 8. Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set. | 9. Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortcrust pastry 1 package 267.0 0.0 59.4 1.5
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    egg 3 214.5 1.08 18.84 14.265
    double cream 300 g 267.0 0.0 59.4 1.5
    dill 1 bunch - - - -
    black pepper - - - -
    salmon 200 smoked 8046.6667 0.0 1124.2667 359.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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