Packed with protein, this easy pâté is great as a dip for veggies.
Serves 1, per serving: 225 kcal, 40g protein, 6g carbs, 5g fat, 2g fibre
Ingredients
- 150g cooked smoked haddock, skinless and boneless
- 50g low-fat cottage cheese
- pinch cayenne pepper
- 1 tbsp lemon juice
- ¼ red pepper, cut into strips
- 40g sugarsnap peas
Method
- Blitz all the ingredients in a blender until smooth.
- Use as a dip for the pepper and peas.
Tips
- Alternatively, serve as a stuffing for chicory leaves. From week 6, it’s great with wholegrain bread.
- This also works well with 150g smoked mackerel, skinless and boneless.
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