Photo: Caroline Attwood
'Tagliatelle' of beetroot juice and smoked salmon with apple, mint and horseradish cream
10 ingredients
2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
515
Calories
29g
Protein
27g
Fat
41g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350g/12oz fresh beetroot
- 2 Cox apples
- 5 tsp powdered gelling agent (such as Texturas Gellan), available from specialist suppliers online
- 500ml/18fl oz soured cream
- about 6 tbsp freshly grated horseradish
- prepared horseradish
- 3 tbsp full-fat milk
- 6 tbsp grated Granny Smith apple, sprinkled with fresh lemon juice
- 1 small bunch fresh mint
- 125g/4½oz sliced smoked salmon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes