EIWITRIJK RECEPT · FASE 4 · DINER

Cauliflower mash with hot-smoked salmon

Creamy cauliflower mash with hot-smoked salmon and fresh herbs, balanced for Phase 4.

30 min totaal 1 portie 460 kcal p.p. 36 g protein

A refined mash of cauliflower and a little potato, finished with tender hot-smoked salmon and fresh dill, this meal lifts the familiar mash feeling to a higher level. The salmon is gently folded through the creamy mash so it stays in lovely pieces, whilst mustard and nutmeg provide a savoury undertone.

In Phase 4, balance is key, and this dish combines protein, healthy fats and carbs in a pleasing ratio. The hot-smoked salmon delivers thirty-six grams of protein plus valuable omega fatty acids, whilst cauliflower and a modest portion of potato keep carbs in check and ensure lasting satisfaction. A luxury meal that fits seamlessly within your high-protein diet.

Lovely with a squeeze of lemon over the salmon and a fresh cucumber salad on the side. An extra spoonful of quark with dill makes the plate creamy and complete.

Zo maak je het

  1. Cook the cauliflower and potato together for fifteen minutes until tender.
  2. Drain and mash with the quark, mustard and nutmeg.
  3. Stir in the fresh dill and season with pepper and salt.
  4. Flake the hot-smoked salmon into pieces.
  5. Gently fold the salmon through the mash and serve immediately.

Bewaren

Store the salmon mash covered for a maximum of two days in the fridge and reheat gently so the salmon doesn't dry out. Stir in some quark if needed to bring back the creaminess.

Variatietips

Try replacing the warm smoked salmon with smoked mackerel or pieces of steamed white fish. A handful of fresh spinach mixed through the mash gives extra colour and nutrients.

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