Smoked Salmon with Watercress

1 Reviews
100% would make this recipe again

Smoked salmon on a bed of watercress with a horseradish sauce.

A different way of serving smoked salmon as a starter.

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Preparation : 10 min
240 calories/serving

Ingredients

1 bunch watercress 120 g
2 tbsp Classic Vinaigrette 30 mL
1 pinch salt [optional]
ground pepper to taste [optional]
8 slices smoked salmon 110 g
3 tbsp creamy soy preparation for cooking 45 mL
2 tsp horseradish 10 g
1/2 tbsp lemon freshly squeezed 1/4 lemon
2 slices gluten-free crispbread 16 g

Method

  1. Rinse the watercress carefully, without soaking it, to remove any sand. Remove any thick stems then put the watercress in a bowl. Pour in the Classic Vinaigrette and season with salt and pepper. Toss well, then distribute it equally onto individual serving plates. Arrange the smoked salmon slices next to the watercress.
  2. In a small bowl, mix the soy preparation with the horseradish and lemon juice. Serve with the horseradish sauce on the side and crispbread.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

240

Fat

17 g

27 %

Saturated 2.5 g
+ Trans 0 g

12 %

Cholesterol

10 mg

Sodium

570 mg

24 %

Carbohydrate

9 g

3 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

8 g

Protein

14 g

Vitamin A

54 %

Vitamin C

45 %

Calcium

7 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin A, Vitamin B12, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Niacin, Vitamin C
Source of  :
Calcium, Copper, Iron, Magnesium, Manganese, Omega-3, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 1 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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