Smoked Salmon with Watercress

5 Reviews
67% would make this recipe again

Smoked salmon on a bed of watercress with a horseradish sauce and grilled pita bread.

A different way of serving smoked salmon as a starter.

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Preparation : 10 min
250 calories/serving

Ingredients

1 bunch watercress 4.3 oz
2 tbsp Classic Vinaigrette 1 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]
8 slices smoked salmon 3.9 oz
3 tbsp yogurt, plain, 2% 1.6 oz
2 tsp horseradish 0.4 oz
1/2 tbsp lemon freshly squeezed 1/4 lemon
1 pita breads 1.6 oz

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 yogurt with the horseradish and lemon juice. Serve with the horseradish sauce on the side and pita bread grilled using a toaster or in the oven at 175°C/350°F.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

250

Fat

14 g

22 %

Saturated 2.3 g
+ Trans 0 g

12 %

Cholesterol

10 mg

Sodium

630 mg

26 %

Carbohydrate

16 g

5 %

Fibre

1 g

4 %

Sugars

3 g

Net Carbs

15 g

Protein

15 g

Vitamin A

54 %

Vitamin C

45 %

Calcium

13 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Folacin, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin C
Source of  :
Calcium, Copper, Iron, Magnesium, Manganese, Omega-3, Pantothenic Acid, Vitamin B6, Zinc
More info

DIABETES Exchange

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

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Reviews

5 Reviews (5 with rating only) 67% 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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