Smoked Salmon and Apple-Fennel Coleslaw paired with Cupcake Sauvignon Blanc Recipe Video
Ingredients
| For the dressing: | ||
| Sour cream | 2 Tablespoon | |
| Red wine vinegar | 2 Teaspoon | |
| Horseradish | 2 Tablespoon | |
| For the salad: | ||
| Parsley | 1 Tablespoon, dice | |
| Sweet onion | 1 Medium, dice | |
| Fennel | 30 Gram, shave | |
| Apples | 1 Medium, slice | |
| Belgian endives | 2 Tablespoon, slice | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Smoked salmon slice | 3 Medium | |
Nutrition Facts
Serving size: Complete recipe
Calories 490 Calories from Fat 161
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 54.2 mg18.1%
Sodium 1882.5 mg78.4%
Total Carbohydrates 49 g16.4%
Dietary Fiber 18.7 g74.8%
Sugars 23.4 g
Protein 38 g76.8%
Vitamin A 47.1% Vitamin C 78.4%
Calcium 49.1% Iron 48.9%
*Based on a 2000 Calorie diet
Directions
1. For the dressing: In a bowl, mix together the sour cream, red wine vinegar and raw horseradish.
2. Add the parsley, sweet onion, fennel, apples, belgian endive, salt and pepper and toss well together.
3. Lay out the smoked salmon and roll into a rose shape.
SERVING
4. Plate the salad and lay the rolled smoked salmon over it. Garnish with cherry tomatoes and parsley and serve with a good Sauvignon Blanc wine.
Editors Review
Chef
