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Smoked Trout and Dill Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.4068
Energy (kCal)556.9001
Carbohydrates (g)13.0659
Total fats (g)50.4128
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line two 2 1/2 cup molds with plastic wrap. | 2. Place trout, onion, mayonnaise, dill, horseradish, lemon juice, Worcestershire sauce, and white pepper in a food processor. | 3. Process until well-blended, 20-30 seconds. | 4. Stir in chopped eggs. | 5. Spoon into prepared molds, cover, and refrigerate at least 2 hours or overnight. | 6. To serve, unmold and garnish with egg wedges. | 7. Serve with brown bread, crackers, or toast rounds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    trout 2 smoked skinned boned crumbled 83.8667 0.0 11.7697 3.7457
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    dill 2 tablespoons minced - - - -
    horseradish 4 teaspoons prepared 9.6 2.258 0.23600000000000002 0.138
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    white pepper - - - -
    hard egg 2 chopped boiled - - - -
    hard egg 2 cut boiled - - - -

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



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