Salmon with peppers fingerfood

40 min
Type of dish: Finger foods
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bread 50.0 g
Peppers and onion 0.5 ud
Smoked salmon 0.125 kg
Ibarra chilli 0.15 g
Mayonnaise sauce 0.025 l
Modena vinegar reduction 0.025 l
See Recipe
Bell pepper 0.063 kg
Onion 0.013 kg
Garlic, bulb 0.063 ud
Sunflower oil 0.003 l
Table salt 0.125 g
Elaboration
  • Slice the bread and toast the slices over the griddle.
  • Spread some mayonnaise on the toast.
  • Spread the piperrada on top and then add a rolled slice of smoked salmon on top.
  • Add some slices of chili to the salmon.
  • Sprinkle over some balsamic vinegar.
Nutritional information (1 portion)
Energy
108.89
kcal
Carbohydrates
8.24
g
Proteins
7.48
g
Lipids
5.2
g
Fiber 0.56 g
Saturates 0.83 g
Monounsaturated fatty acids 3.34 g
Polyunsaturated fatty acids 1.19 g
Cholesterol 25.5 mg
Calcium 14.86 mg
Iron 0.39 mg
Zinc 0.65 mg
Vitamin A 86.0 ug
Vitamin C 5.58 g
Folic acid 5.84 ug
Salt (Sodium) 594.26 mg
Sugars 2.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.