|Energy (Kcal) 528||26%|
|Energy (KJ) 2206|
|Saturated Fat 11.0g||40%|
|Total Sugars 5.3g||5%|
For the filling
300g potatoes, cubed
6 asparagus spears, cut into bite-sized pieces
4 tablespoons low fat crème fraiche
Small handful fresh dill leaves
Juice of 1 lemon
1 bag of fresh watercress leaves
2 hot smoked salmon steaks
For the pancakes:
100g plain flour
Pinch of salt
40g butter, melted
1 large egg, beaten
Sunflower oil, for cooking
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union