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• Children's Recipes

Tangy Fish Salad

Serves 4

Ingredients:

• 455g (1lb) smoked cod or haddock fillets, fresh or defrosted, skinned and cubed
• 150ml (5fl oz) water
• Grated rind of half a lemon
• 2 sticks celery, sliced
• 1 red apple, cored and sliced
• 30g (1oz) walnuts or mixed nuts, halved
• Salt and black pepper
• 150ml (5fl oz) natural yoghurt or fromage frais
• Mixed lettuce leaves, to garnish

Method:

1. Poach the fish in the water for approximately 5-6 minutes, drain and chill. Discard the poaching liquor.
2. Mix the remaining ingredients, except the yoghurt and lettuce together, carefully stir in the chilled fish and seasoning.
3. Arrange on a plate, garnish with mixed lettuce leaves and spoon over the yoghurt. May be served with brown bread and butter..

Nutritional value per portion (approx) 160 Kilocalories; 26g Protein; 4g Fat; 4g Carbohydrate; 2g Fibre

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