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Gravlax and Dill Crème Fraîche on Rye Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.9347
Energy (kCal)221.8633
Carbohydrates (g)3.6412
Total fats (g)2.0929
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside. | 2. Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the crème fraîche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche. | 3. Garnish with a small sprig of dill and a couple of strips of grated lemon rind. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon zest 1/2 grated 201.7333 0.0 44.88 1.1333
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    creme fraiche 3/8 cup 201.7333 0.0 44.88 1.1333
    pernod 1 tablespoon 201.7333 0.0 44.88 1.1333
    salt black pepper 201.7333 0.0 44.88 1.1333
    rye bread 4 pieces sliced - - - -
    gravlax 8 ounces sliced 201.7333 0.0 44.88 1.1333
    dill 20.13 3.6412 1.0547 0.9596
    lemon rind - - - -

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



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