Instant frozen berry yogurt
Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie but high in protein frozen yogurt treat, which is ideal for eating after exercise or as a quick dessert
Potato & smoked trout salad with mustard dressing
Serves 4
Easy
Prep:
Cook:
A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like
Skip to ingredients
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- 800g potatounpeeled
- 1 tbsp red wine vinegar
- 2 tsp dillfinely chopped
- 1 tbsp baby caperin brine, drained and rinsed
- 1 small red onionthinly sliced into half moons
- 4 handfuls watercresspicked
- 175g smoked trout(or mackerel) fillets, skin and bones removed, flesh broken into chunks
For the dressing
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp caster sugar
Nutrition: per serving
- kcal276low
- fat9g
- saturates2g
- carbs31g
- sugars4g
- fibre5g
- protein14g
- salt1.3glow
Method
step 1
Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
step 2
To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.
