½ Onion, finely chopped (s) (sff)
2 “Laughing Cow” cheese slices (part of your daily Hea allowance)
3 Medium Potatoes (ff)
6 Clove sticks
45g Low Fat cheddar cheese (1Hea)
120g Salmon Trimmings (ASDA) (ff)
120g frozen white fish fillet (ff)
200mL semi-skimmed milk (part of your daily Hea allowance)
Put the milk, dill, onion & fish into a small saucepan and cook for 10 mins, drain & save the liquid allowing the fish to cool.
In salted water, cook the peeled potatoes until cooked (approx. 20 mins), tip into a sieve and drain, mash the potato into a smooth mash using some of the milk from the fish and set aside.
In a dish mix the mash, fish & cheese together , sprinkle the chives & place in individual pie dishes, grate some cheddar from the allowance over each one, cook at 180c for 25-30 mins until cooked & browned, serve with a salad.
Credit: Pete’s Recipe Book
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