Ratio    2:1         

Total Calories    317 kcals  

 

Fat                      28.3g

Protein               11.5g

Carbohydrate     2.6g

 

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Ingredients                         

50g raw celeriac, peeled

42g tinned pink salmon in brine (drained)

25g raw mushrooms

22g butter

10g Hellmanns mayonnaise (full fat)

10g frozen peas

 

Method 

Fry mushrooms in 12g butter.

Mix all ingredients together apart from the celeriac.

Place in small oven dish.

Boil celeriac, drain, add 10g butter and mash.

Gently spread mash, with a fork, on top of fish mixture and bake in oven 180C until golden brown.

 

Recipe by The Daisy Garland

© The Daisy Garland