|
Herring Salad With Sour Cream |
| Yield: 4 servings |
Ingridients:
-------SOUR CREAM SAUCE-------
1 cup sour cream
1/2 cup yogurt
1 tablespoon lemon juice
1/4 teaspoon sugar
-------SALAD-------
2 each onion, small
2 each apple, medium
8 each herring fillet, marinated
2 teaspoon dill seed |
Preparation:
Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. |
|
| |
|
|
|
|
|
| Proximates |
|
|
| Water |
g |
379.59 |
| Energy |
kcal |
738 |
| Protein |
g |
70.47 |
| Total lipid (fat) |
g |
40.17 |
| Ash |
g |
6.65 |
| Carbohydrate, by difference |
g |
21.86 |
| Fiber, total dietary |
g |
1.8 |
| Minerals |
|
|
| Calcium, Ca |
mg |
344 |
| Iron, Fe |
mg |
4.45 |
| Magnesium, Mg |
mg |
132 |
| Phosphorus, P |
mg |
935 |
| Potassium, K |
mg |
1466 |
| Sodium, Na |
mg |
684 |
| Zinc, Zn |
mg |
4.32 |
| Copper, Cu |
mg |
0.401 |
| Manganese, Mn |
mg |
0.232 |
| Selenium, Se |
mcg |
135.4 |
| Vitamins |
|
|
| Vitamin C |
mg |
8.7 |
| Thiamin |
mg |
0.385 |
| Riboflavin |
mg |
0.99 |
| Niacin |
mg |
12.06 |
| Pantothenic acid |
mg |
2.687 |
| Vitamin B-6 |
mg |
1.209 |
| Folate |
mcg |
44 |
| Vitamin B-12 |
mcg |
50.47 |
| Vitamin A, IU |
IU |
456 |
| Vitamin E |
mg_ATE |
4.053 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
10.949 |
| Fatty acids, total monounsaturated |
g |
16.018 |
| Fatty acids, total polyunsaturated |
g |
8.576 |
| Cholesterol |
mg |
239 |
|
|
