• 2 x 240g smoked salmon fillets
  • 1 cucumber
  • 200g radishes
  • 120g bistro salad
  • 2 tbsp fresh mint leaves, roughly chopped
  • 3 spring onions, sliced, to serve

For the dressing

  • 100g low-fat Greek yogurt
  • ½ lemon, juiced
  • 2 tbsp fresh dill


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the salmon fillets on a baking tray and cook according to the instructions on the packet.

  2. 2

    Meanwhile, peel the cucumber into long thin strips using a vegetable peeler, and discard the watery core. Slice the radishes into rounds.

  3. 3

    Combine the yogurt, lemon juice and dill with a little seasoning. Toss together the salad leaves, cucumber, radishes and mint leaves with almost all the dressing. Transfer to a large serving platter. Flake the salmon on top and add the remaining dressing and spring onions.

Nutritional Details

Each serving provides
  • Energy 1260kj 301kcal 15%
  • Fat 17.0g 24%
  • Saturates 3.0g 15%
  • Sugars 5.0g 6%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

6.5g carbohydrate 2.4g fibre 29.1g protein

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