Super-quick Scandi Supper
This refreshing salmon salad with cottage cheese, dill, and crunchy vegetables is a delightful and easy-to-make dish perfect for a light lunch or dinner. The tender flakes of salmon paired with the creamy cottage cheese and the vibrant colors of the cucumbers and beetroots create a beautiful and wholesome ensemble. Serve this on crispy rye bread for a satisfying and satisfyingly satisfying meal.
— Constant Cookbook
Ingredients
- 2 skinless salmon fillets
- 300g tub low-fat cottage cheese
- small bunch dill , chopped
- 4 spring onions ,sliced
- 2 tbsp white wine vinegar
- 1 tsp caster sugar
- 1 cucumber , halved lengthways, deseeded and very thinly sliced
- 250 oz pack cooked beetroot , sliced
- 500g pack rye bread
Instructions
- Cook the salmon in the microwave on High for 3 mins or until just cooked through. Remove and break up into large flakes, then allow to cool slightly.
- Mix the cottage cheese, dill and spring onions with some seasoning. in another bowl mix the white wine vinegar and sugar until the sugar dissolves, then add the cucumber. Put the beetroot into another bowl.
- Lightly toast the rye bread, then bring everything to the table and dig in.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 504 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 2.68 milligram of sodium
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