30gramsunsweetened soy yoghurt or greek yoghurt (2% fat)
5gramsmedium hot mustard
2-3pickles
salt, pepper
For the rest of the Bowl
50gramslamb's lettuce
1handful ofcherry tomatoes
4tablespoonslow calorie balsamico dressing(alternatively a mixture of olive oil and balsamic vinegar)
1tablespoonbalsamic vinegar
1teaspoonDijon mustard
125gramssmoked trout fillet
Anleitungen
Peel the potatoes and mash them with a fork. Stir in the cream cheese, yoghurt and medium hot mustard and mash everything well. Season to taste with salt and pepper. Cut the pickles into small pieces and stir them in.
Wash the lamb's lettuce and tomatoes thoroughly and cut the tomatoes in half or quarters. Mix the low-calorie balsamic dressing with the balsamic vinegar and Dijon mustard and add approx. 30-50 ml water. Season to taste with a little salt and pepper and pour over the salad.
Arrange the potato salad with the lamb's lettuce and the trout fillet in a bowl.
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