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Rökt Gädda med Fina Skivor av Rökt Pike

Rökt Gädda med Fina Skivor av Rökt Pike

Nutrition Facts

Per 120g serving

% Daily Value based on a 2000 kcal diet

Calories 170 kcal
9% DV
Total Fat 5.0g
8% DV
Monounsaturated Fat2.0g
Polyunsaturated Fat1.2g
Saturated Fat1.2g
Total Carbohydrate 0.0g
0% DV
Protein 31.0g
62% DV
Animal Protein31.0g

About

Smoked pike served as a simple fish portion, likely eaten plain or with minimal accompaniments.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)2.0mcg7%
Choline95.0mg17%
Folate (B9)8.0mcg2%
Niacin (B3)6.0mg38%
Pantothenic Acid (B5)0.8mg16%
Riboflavin (B2)0.1mg12%
Thiamin (B1)0.1mg7%
Vitamin A20.0mcg2%
Vitamin B122.5mcg104%
Vitamin B60.3mg21%
Vitamin D4.0mcg20%
Vitamin E0.8mg5%

Minerals

NutrientAmountDV%Half-life
Calcium25.0mg3%
Chromium1.0mcg3%
Copper0.1mcg0%
Iodine25.0mcg17%
Iron0.8mg4%
Magnesium30.0mg7%
Manganese0.0mg1%
Molybdenum2.0mcg4%
Phosphorus280.0mg40%
Potassium420.0mg9%
Selenium35.0mcg64%
Sodium650.0mg28%
Zinc0.9mg8%

Rökt Gädda med Fina Skivor av Rökt Pike

Headnote


Rökt gädda is a study in restraint: lean flesh, clean smoke, and a finish that remains precise rather than heavy. The fish should be treated with the seriousness of a delicacy, so its texture stays supple and its aroma remains pure. Served simply, it offers clarity, length, and a quiet authority.

Recipe essentials


  • Dish category: Smoked fish

  • Cuisine or origin: Nordic

  • Course type: Starter

  • Yield: 1 serving

  • Serving size: 120 g

  • Prep time: 5 minutes

  • Cook time: 0 minutes

  • Total time: 5 minutes

  • Difficulty: Easy


  • Equipment


  • Sharp slicing knife

  • Chilled serving plate


  • Ingredients


    Main component


  • Smoked pike, 120 g


  • Method


  • 1. Place the smoked pike on a chilled board and inspect the flesh for any uneven edges or thick portions.

  • 2. Slice the fish cleanly into even pieces, keeping the cuts deliberate so the texture remains intact and the smoke is evenly expressed.

  • 3. Arrange the sliced pike neatly on a chilled plate, overlapping the pieces just enough to create a composed surface.

  • 4. Let the fish stand for 2 minutes at a cool room temperature before serving so the aroma opens slightly and the texture softens at the edge.


  • Plating and serving


    Serve the smoked pike in a single, disciplined layer on a cold plate. The presentation should be spare and exact, allowing the fish’s silken texture and restrained smokiness to remain the focus.

    Professional notes


    Handle the fish cold and slice with a clean blade to avoid tearing. Serve immediately after plating; smoked pike is at its best when the texture is firm, glossy, and unbroken.
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