• med fat 5.54g 5.54%
  • med sat fat 2.70g 2.70%
  • med salt 310.22mg 0.31%
  • low sugar 1.86g 1.86%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. The breadstick has to have the soft inside hollowed before you can stuff it with the filling. Cut both ends off breadstick and then cut in half vertically to enable you to remove the filling easily.
  2. Hollow out breadstick halves, ensuring not to damage the crust.
  3. Mix together the salmon and ricotta cheese until a smooth consistency is reached.
  4. Add boiling water to the gelatine and stir until dissolved. Add this to the salmon mixture and mix well.
  5. Add capsicum, spring onions and lemon juice to the salmon mixture and mix well.
  6. Spoon salmon mixture into the hollowed out breadsticks, packing firmly.
  7. Wrap the breadstick in plastic wrap and refrigerate overnight. To serve, slice bread stick into 3cm wide slices.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
166.25g
100.00g
Energy (kJ)
890.02kJ
535.35kJ
Protein (g)
20.45g
12.30g
Total fat (g)
9.21g
5.54g
- Saturated fat (g)
4.49g
2.70g
- Polyunsaturated fat (g)
1.26g
0.76g
- Monounsaturated fat (g)
2.78g
1.67g
Cholesterol (mg)
62.66mg
37.69mg
Carbohydrate-available (g)
11.15g
6.71g
CarbohydrateSE (g)
11.15g
6.71g
- Sugars (g)
3.09g
1.86g
Water (g)
120.69g
72.60g
Dietary fibre (g)
1.55g
0.93g
Thiamin (mg)
0.11mg
0.07mg
Riboflavin (mg)
0.25mg
0.15mg
Niacin (mg)
2.99mg
1.80mg
Niacin equivalents (mg)
7.36mg
4.43mg
Vitamin C (mg)
29.85mg
17.95mg
Total folate (ug)
31.60ug
19.01ug
Total vitamin A equivalents (ug)
95.36ug
57.36ug
Retinol (ug)
48.50ug
29.17ug
Beta carotene equivalents (ug)
280.67ug
168.82ug
Sodium (mg)
515.73mg
310.22mg
Potassium (mg)
318.65mg
191.67mg
Magnesium (mg)
38.18mg
22.97mg
Calcium (mg)
322.82mg
194.18mg
Phosphorus (mg)
253.91mg
152.73mg
Iron (mg)
1.17mg
0.71mg
Zinc (mg)
1.37mg
0.83mg

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This page has been produced in consultation with and approved by: Cabrini Hospital - Nutrition Department

Last updated:

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