2 small smoked cod fillets (about 75 g each), skin removed
3 tbsp low-fat natural yoghurt
juice ½ lemon
4 celery sticks, cut into batons
4 artichoke hearts from a jar, halved
apple coleslaw (see below)
For the apple coleslaw
100 ml creme fraiche (low-fat)
1 tsp wholegrain mustard
juice 1 lemon
100 g fennel, trimmed and grated
100 g small white cabbage, cored and finely shredded
1 carrot, roughly grated
1 Granny Smith apple, grated
- In a bowl, roughly mash the cod and add the yoghurt, lemon juice and some black pepper. Mash again until you have a chunky pâté. Put it in a bowl, ready to serve.
- Arrange the other ingredients on a large serving platter, with the cod pâté alongside, and tuck in. Serve with coleslaw (below).
- Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.