Directions:
- Start by making the topping. Put the carrots and swede in a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool. Stir in the beaten egg and yoghurt, season, and set aside.
- Preheat the oven to 200C/Gas 6. Mix together the yoghurt, cream cheese, dill, and parsley. Season well and set aside.
- Place the hard-boiled eggs, cod, haddock, prawns, and lemon juice in a large mixing bowl. Pour over the cream cheese mixture, season, and mix well. Transfer this mixture to a deep ovenproof dish. Spoon the topping evenly over the surface, then ruffle with a fork. Place in the oven and bake for 20-25 minutes, until the topping is lightly browned. Serve immediately with steamed green vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.61 Kcal (2046 kJ) | ||
| Calories from fat | 213.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.72g | 36% | |
|---|---|---|---|
| Cholesterol | 463.44mg | 154% | |
| Sodium | 827.76mg | 34% | |
| Potassium | 970.9mg | 21% | |
| Total Carbs | 23.33g | 8% | |
| Sugars | 14.61g | 58% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 41.91g | 84% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.8mg | 10% | |
| Calcium | 281.3mg | 28% | |
| Amount Per 100 g | |||
| Calories | 90.65 Kcal (380 kJ) | ||
| Calories from fat | 39.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 36% | |
|---|---|---|---|
| Cholesterol | 85.98mg | 154% | |
| Sodium | 153.57mg | 34% | |
| Potassium | 180.13mg | 21% | |
| Total Carbs | 4.33g | 8% | |
| Sugars | 2.71g | 58% | |
| Dietary Fiber | 1.03g | 22% | |
| Protein | 7.77g | 84% | |
| Vitamin C | 2.7mg | 24% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.3mg | 10% | |
| Calcium | 52.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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