Warm salmon and dill pâté
Serves: 6 (with dippables)
Time to make: 15 mins
Ingredients
- 200g poached or baked salmon, cooled
- zest of 1 lemon
- ¼ cup fresh dill
- ¾ cup low-fat Greek-style yoghurt
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon horseradish sauce
- freshly ground black pepper
- To serve
- 6 slices seeded or sourdough bread, toasted
- 4 cups fresh rocket leaves
- 2 cups cherry tomatoes, chargrilled
- 1 lemon, cut into wedges
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Instructions
1 Flake the salmon with a fork. Add lemon zest and dill.
2 Add the remaining ingredients, mixing with a fork for a rough texture. Adjust seasonings.
3 Serve on toasted bread with rocket, cherry tomatoes and lemon wedges.
Variations
- Make it gluten free: Use gluten-free bread and check Greek-style yoghurt and sour cream are gluten free.
- Try using salmon in spring water instead of poached salmon for a budget option.
HFG tip
This dip keeps well in the fridge for two days.
Nutrition Info (per serve)
-
Calories 221 cal
-
Kilojoules 930 kJ
-
Protein 14 g
-
Total fat 9 g
-
Saturated fat 3 g
-
Carbohydrates 20 g
-
Sugar 3 g
-
Dietary fibre 3 g
-
Sodium 220 mg
-
Calcium 140 mg
-
Iron 1 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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