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Serves 4
390g potatoes
390g carrots
5 eggs
400g low fat yogurt
290g cod
290g salmon
1 tablespoon parsley
1 tablespoon dill
190g frozen peas
15ml milk
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Preheat the oven to 200'c
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Peal & dice the potatoes and carrots, then boil until tender, drain & mash together. Leave to cool.
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Beat 1 of the eggs, mix with 4 tablespoons of the yogurt and the milk, stir this into the mash.
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Steam the fish for 8 minutes then set aside to cool.
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Boil the 4 remaining eggs for 10 minutes, cool under cold water, peel & cut into quarters.
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Flake the fish into an ovenproof dish, add the eggs, peas, remaining yogurt, herbs and gently combine.
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Spoon the mash over the top, rough up the surface with a fork, sprinkle with a little parsley.
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Bake for 25 minutes or until the top is lightly browned.
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Serve with some vegetables.
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