If you are one of those people who can't wait to have Christmas carp and potato salad with tons of mayonnaise, we get it. It's okay to feast at Christmas, once a year, hm? But if you are not a fan of this annual celebration of calories, we think you will appreciate our Christmas dinner alternative. No one may even notice that you are "cheating" at the Christmas table, and you'll definitely feel lighter than the others afterwards.
Shop ingredients
Nutrition (1 serving)
- 974 kcal
- 109 g carbohydrates
- 26 g fats
- 74 g protein
Per 2 portions
- 600 g baby potato
- 100 g carrots
- 70 g canned sweetcorn
- 70 g canned sweet peas
- 40 g sterilized cucumbers
- 1/2 lemon juice
- 20 g full fat mustard
- 80 g plain yoghurt
- salt
- pepper
- 400 g salmon
- 15 g spelt flour
- 1 egg
- 50 g corn flakes
Instructions
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Let's start with the potato salad. Cook the potatoes (skin on) and carrot until tender. Let them cool and then chop them into whatever shapes you like. Do the same with the gherkins.
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Drain both the corn and peas, and rinse with some water.
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Add everything to one bowl, add some lemon juice, mustard and plain yoghurt. Mix well and put it in the fridge.
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Now for the salmon. Preheat the oven to 150 °C.
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Wash and pat dry the fillets.
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Let's prepare the coating – add flour to one bowl, crack an egg into a second one, and add crushed cornflakes to the third one.
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Coat the salmon in flour, then egg and then cornflakes. Transfer them to a baking tray lined with a baking paper.
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Bake for 15 minutes.
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Enjoy and Merry Christmas!
