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Tangy Fish Salad Serves 4

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 VALUES PER PORTION (APPROX) 160 Kilocalories; 26g Protein; 4g Fat; 4g Carbohydrate; 2g Fibre

 

Recipe kindly donated by The Seafish Industry

 

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