Per Serving | %RI |
---|---|
KCALS 493 | |
Protein 30g | |
Carbs 29g | |
Sugar 5g | |
Fat 27g | |
Sat Fat 6.5g | |
Fibre 7g | |
Salt 0.3g |
Tip:
To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool.
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400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced
450g fresh salmon fillet
8 asparagus spears, chopped into smallish pieces
100g frozen peas
1 medium fennel, thinly sliced
For the dressing
100ml reduced fat crème fraiche
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon freshly chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress leaves, to serve
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.
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