This recipe has Fat (total lipid) as 76.8% and Sodium as 103% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 46.0% of RDA
• Carbs: 3.5% of RDA
• Fat (total lipid): 76.8% of RDA
• Fiber: 4.4% of RDA
• Fructose: 0.9% of RDA
• Protein: 40.7% of RDA
• Sodium: 103% of RDA
• Sugar: 2.2% of RDA
• Vitamin A (IU): 80.8% of RDA
• Vitamin B6: 41.9% of RDA
• Vitamin C: 9.4% of RDA
• Iron: 4.5% of RDA
• Magnesium: 16.3% of RDA
• Manganese: 6.0% of RDA
• Niacin: 27.5% of RDA
• Potassium: 11.9% of RDA
• Zinc: 14.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
chopped (can use green onion). can use as garnish or mixed in.
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PREPARING/COOKING THE POTATOES
Peel the potatoes and grate them finely into long, thing pieces (think shoestring potatoes).
In a skillet, heat any high heat oil over high heat.
Carefully assemble grated potato strings into flat pieces. Using a spatula, carefully drop each potato piece into the oil and fry, turning over after 1-2 minutes. Remove and place on a paper towel lined plate to drain.
Continue until all grated potatoes are used, this should yield around 24 fried potato flats.
HOW TO MAKE THE WHIPPED GOAT CHEESE SPREAD
Follow the steps in the dependent recipe for the goat cheese spread.
ASSEMBLING THE POTATO BITES
Cut the tips off of each asparagus stalk, leaving 1-2 inches of stalk. Rinse and dry.
Using a piping bag, fill with whipped goat cheese spread.
Pipe a small amount of goat cheese spread onto each piece of fried potato.
Cut ~24 pieces of thinly sliced smoked salmon and wrap around you finger and carefully pull off. Place on top of whipped goat cheese spread.
Add two tips of asparagus in the center of the salmon.