Warm Potato & Rollmop Salad

Warm Potato & Rollmop Salad

 

Serving Size: 2

Preparation Time : 0: 10

Categories: Salad

 

Amount Measure - Ingredient

 

250 grams waxy potatoes (Charlotte are good) -- (9 oz) quartered

1 small red onion -- finely chopped

6 small gherkins -- sliced

1 tablespoon red wine vinegar

1 teaspoon wholegrain mustard

3 tablespoons virtually fat-free fromage frais

4 rollmops

 

Preparation Method

 

Ø      Cook the potatoes in boiling salted water for about 10 minutes until tender

Ø      Then drain and leave to cool a little.

Ø      Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl.

Ø      Add the potatoes, mix well, divide between two plates, then top with the fish.

Ø      Grate with a green salad on the side.

 

Description:

Start to Finish Time: "0:20"

T(cook time)             : "0:10"

 

Per Serving (excluding unknown items): 958 Calories; 54g Fat (50.6% calories from fat); 46g Protein; 72g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 2919mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 7 Fat; 2 1/2 Other Carbohydrates.

 

NOTES : If you prefer, replace the rollmops with canned sardines or pilchards.