Quinoa cakes with smoked salmon, asparagus and creme fraiche
Discover the perfect blend of flavors with this Quinoa Cakes with Smoked Salmon, Asparagus, and Creme Fraiche recipe. Savory quinoa cakes paired with tender asparagus, tangy feta cheese, and topped with rich smoked salmon and a dollop of creme fraiche make for a delectable and impressive dish. Ideal for brunch or a sophisticated dinner!
- 31 Mar 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Quinoa cakes with smoked salmon, asparagus, and creme fraiche present a delightful blend of flavors and textures. This recipe features nutrient-rich quinoa, creamy feta cheese, and savory smoked salmon, combined with fresh asparagus and a tangy creme fraiche for a healthy yet indulgent meal. Ideal for brunch or a light dinner, these quinoa cakes will surely impress your family and guests.
Ingredients:
Instructions:
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the 3/4 cup quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the quinoa is tender.
- Remove from heat, fluff with a fork, and let it cool.
- While the quinoa is cooling, melt the 1/4 cup butter in a skillet over medium heat.
- Add the sliced leek and cook, stirring occasionally, until the leek is softened and lightly browned. Approximately 5-7 minutes.
- Set aside to cool slightly.
- In a large mixing bowl, combine the cooled quinoa, cooked leek, crumbled feta cheese, 1/2 cup flour, and 2 tbsp lemon zest.
- Add the beaten eggs, and mix until everything is well combined.
- Form the mixture into small cakes, about 1/4 cup for each cake. You should get around 10-12 cakes.
- Heat a large non-stick skillet over medium heat. Add a small amount of oil if necessary.
- Cook the quinoa cakes for about 4-5 minutes on each side, until they are golden brown and crispy outside.
- Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
- While the quinoa cakes are cooking, bring a pot of water to a boil.
- Add the asparagus and cook for about 2-3 minutes until tender but still crisp.
- Drain and refresh under cold water to stop the cooking process. Set aside.
- Place the cooked quinoa cakes on serving plates.
- Top each cake with a generous dollop of sour cream.
- Arrange pieces of smoked salmon over the sour cream.
- Serve with the asparagus pieces on the side.
- Serve immediately and enjoy these delicious quinoa cakes with smoked salmon and asparagus, perfect for a light lunch or elegant brunch!
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Make sure to pat dry the smoked salmon to prevent the quinoa cakes from getting soggy.
- Use fresh asparagus for the best texture and flavor. You can blanch them briefly to retain their bright green color.
- For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Chill the quinoa mixture before forming cakes; it helps hold them together better while frying.
- Fry the quinoa cakes in batches to avoid overcrowding the pan, which ensures they cook evenly and develop a golden crust.
- Serve the quinoa cakes immediately for the best texture contrast between the crispy exterior and soft interior.
Quinoa cakes with smoked salmon, asparagus, and creme fraiche are a delicious and nutritious option for any meal. The combination of crispy quinoa cakes, tender asparagus, and luscious smoked salmon, all topped with a dollop of creme fraiche, is a culinary delight. Don’t forget to garnish with some extra lemon zest or fresh herbs for an added zing. Enjoy your exquisite creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 660kcal | 27% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.27g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 44g | 50% |
| Saturated 22g | 71% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 390ug | 44% |
| Choline 220mg | 39% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.96mg | 74% |
| Vitamin B3 9mg | 55% |
| Vitamin B6 1.05mg | 62% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 4.88ug | 203% |
| Vitamin C 11mg | 12% |
| Vitamin E 2.58mg | 17% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 430mg | 33% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 4.75mg | 43% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 650mg | 52% |
| Potassium, K 810mg | 24% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 790mg | 52% |
| Zinc, Zn 3.66mg | 33% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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