Russian salad
Allergens:
Ingredients for 5 portions
Calculate portions
Red pepper
0.025 kg
Potatoes
0.05 kg
Green pitted olives
0.01 kg
Asparagus 17/22, can
0.039 kg
Bonito in oil, chunks
0.02 kg
Mayonnaise sauce
0.045 l
Trout roe
0.2 g
Black olive
0.05 kg
Bread
50.0 g
Elaboration
- Roast the pepper finely chop.
- Boil the potatoes with their skin on, peel them and cut into 1/2 cm cubes.
- Boil the eggs, peel and separate the white from the yolk. Finely chop the white and set aside the yolk.
- Peel the carrot, boil and finely chop.
- Chop the green olives.
- Cut the asparagus into slices.
- Drain the tuna chunks well.
- Mix all the ingredients and bind them with the mayonnaise, add salt.
We need 50 slices of toast or tarts.
SET UP
- Using a small ice cream scoop place the mix on top of the slices of toast or tarts.
- Decorate with the grated yolk, trout roe, black olive or red pepper cut into julienne.
Nutritional information (1 portion)
Energy
126.59
kcal
Carbohydrates
7.71
g
Proteins
3.07
g
Lipids
9.38
g
Fiber
1.03
g
Saturates
1.54
g
Monounsaturated fatty acids
6.49
g
Polyunsaturated fatty acids
1.61
g
Cholesterol
44.57
mg
Calcium
21.77
mg
Iron
0.62
mg
Zinc
0.7
mg
Vitamin A
69.94
ug
Vitamin C
4.37
g
Folic acid
12.22
ug
Salt (Sodium)
440.91
mg
Sugars
0.93
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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