320 g potatoes

200 g fillet of ocean salmon

1 tsp. lemon juice

1 Tbsp. sunflower oil

100 ml vegetable broth

1 bunch of chives

80 g yogurt (1.5% fat)

4 Tbsp. cream cheese 50% dry weight fat content

2 Tbsp. medium hot mustard

1 pinch of coarsely ground pepper

1 pinch of iodized salt

1 Tbsp. sunflower seeds

Wash the potatoes and boil for approximately 20 minutes in salted water. Sprinkle fish fillet with lemon juice and salt lightly. Heat the sunflower oil in a pan and use to sauté fish fillet. Add vegetable stock and cook the fish for 5 to 10 minutes. Meanwhile, wash chives and chop finely. Whisk together yogurt, cream cheese, mustard, and chives. Season with coarsely ground pepper and a pinch of salt. Peel boiled potatoes. Mix mustard sauce with the fish. Roast sunflower seeds add combine with fish salad

Serve fish salad with the potatoes.

Extra tip*

For higher energy needs, allow for whole-grain biscuits with nuts as a snack.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week.)

Energy 446 kcal | Protein 34.6 g | Carbohydrates 31.8 g | Fibre 3.47 g | Fat 19.3 g