Thursday, 31 January 2013
Tonight, I could not be bothered to cook. James had made a pizza in cookery at school, which I reheated. With the remaining pizza base, I piled on some ham and pineapple, Rachel's favourite topping. They never complain when it's a pizza night. I had some hot smoked trout in the fridge and added some low fat natural yoghurt, some lemon juice and a good grinding of black pepper. With some toast, celery and Walkers Salt and Vinegar crisps it really hit the spot, with minimal effort.
125g hot smoked trout
2 tablespoons of low fat naural yoghurt
juice of half a lemon
grinding of black pepper
With a fork mash the trout fillets into small bits, then add the yoghurt. Stir well, then add the lemon juice and black pepper to taste.