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2 ratings

Recipe by CJ Jackson

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1. Heat grill to high. Toast the bread lightly on both sides.
2. Mix the salmon and spring onions together and season with pepper only. Spread onto the bread. Mix together the cottage cheese, horseradish (if using) and cheese. Spoon on top of the salmon.
3. Grill on a high shelf for 1 min, then lower the shelf and continue to grill for a further 3-4 mins or until the topping starts to brown. Serve straight away with a watercress and spinach salad.

Per serving

368 kcalories, protein 35g, carbohydrate 19g, fat 15 g, saturated fat 6g, fibre 2g, salt 1.1 g

Latest comments and suggestions

• KateTereza

  06 December 2007

  KateTereza rated and commented on this recipe

  

  Great for quick after - work meal or late holiday breakfast. Spinach salad does complement this dish. I would skip cheese and horseradish and use deseeded cucumber instead. A little bit of dijon mustard will do greatly.

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• carmelbasley

  24 January 2008

  carmelbasley commented on this recipe

  I tried it as per the recipe, and it was gorgeous! Great for using as a Weight Watchers meal; relatively low in Saturated Fat. No doubt I'll have it again and again......

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• Suzie

  26 August 2008

  Suzie rated and commented on this recipe

  

  Really lovely, tasty lunch (or doubled for dinner), and SO quick and easy!

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• Suzie

  26 August 2008

  Suzie commented on this recipe

  Forgot to say, never have horseradish in so have never had it with that.

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Ingredients

• slice granary bread (or a bread of your choice - we used German-style pumpernickel)
• ½ x 212g can Wild Alaskan Pacific salmon , drained and flaked
• 1-2 spring onions , thinly sliced
• 2 tbsp cottage cheese
• 1 tsp grated horseradish (optional)
• 1 tbsp coarsley grated Red Leicester cheese
• 40g watercress and spinach salad, to serve

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Difficulty and servings

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 7 mins

Ingredients

• slice granary bread (or a bread of your choice - we used German-style pumpernickel)
• ½ x 212g can Wild Alaskan Pacific salmon , drained and flaked
• 1-2 spring onions , thinly sliced
• 2 tbsp cottage cheese
• 1 tsp grated horseradish (optional)
• 1 tbsp coarsley grated Red Leicester cheese
• 40g watercress and spinach salad, to serve

Per serving

368 kcalories, protein 35g, carbohydrate 19g, fat 15 g, saturated fat 6g, fibre 2g, salt 1.1 g

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