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Smoked Salmon With Pearl Onions Baked in Filo Dough

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5128
Energy (kCal)206.582
Carbohydrates (g)42.8415
Total fats (g)5.3124
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 440 F (225 C). | 2. Roll out each Filo dough sheet to double its size. Split it down the middle. | 3. Fry the onion in a little butter and oil. This should not change its colour, only make it become soft (its flavour will become a bit milder). | 4. Divide the onion between the sheets of Filo dough and set it all in the oven for about 15 minutes. The dough should rise, become crisp and turn a bit golden in color. | 5. The Sauce:. | 6. Peel the apple and slice it thinly. Mix it with the capers and dill in a bowl. Stir in the mayonnaise and crème fraîche. Season with salt and pepper. | 7. Remove the dough from the oven, place the salmon over it and finish it off with dabs of the apple-caper sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    phyllo dough 1 sheet 56.81 9.994 1.349 1.14
    white pearl onion 2 sliced - - - -
    salmon 8 slices smoked - - - -
    apple 1 65.0 17.2625 0.325 0.2125
    caper 1/4 cup 7.912000000000001 1.6822 0.8118 0.2958
    creme fraiche 2 tablespoons - - - -
    dijon mustard 1 tablespoon - - - -
    dill 1/4 cup chopped 76.86 13.9028 4.027 3.6641
    salt pepper - - - -

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



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