Kippers on toast with Dijon mayonnaise

Keepers 3 700

It is good to take the time to cook something nutritious for breakfast.
And kippers are good source of of proteins and omega-3 fats which means just one: healthy, balanced diet!

Kippers on toast with Dijon mayonnaise

3-4 small smoked kippers with butter
4 bread slices (granary or wholemeal)
6-8 small lettuce leaves
2 tbsp mayonnaise
1 tsp Dijon mustard
3-4 small lemon wedges
chive, for sprinkling
black pepper

Dijon mayonnaise:
Place mayonnaise and mustard in a small bowl. Whisk together until combined well. Refrigerate if required.

Place kippers in a saucepan of boiling water and cook according to package instruction.
Grill or toast bread slices. Place lettuce leaves and kippers on a top of each slice. Spoon generously Dijon mayonnaise and sprinkle pepper and fresh chive. Squeeze fresh lemon juice and voila! Breakfast ready!

Celeriac, beetroot, lettuce and egg salad

Celeriac, beetroot, lettuce and egg salad

My quick light lunch idea. Quite delicious actually. Dieters update your grocery list – this is something for you!


Celeriac, beetroot, lettuce and egg salad


2-3 eggs, hard-boiled

5-6 leaves little gem lettuce

3-4 medium beetroots, cooked

1/2 celeriac, greated

1/2 apple, greated

1 tbsp raisins

1 tsp caster sugar

lemon juice

salt, black pepper

For dressing:

2-3 tbsp mayonnaise

1 tsp olive oil

2 tsp of white wine vinegar

1 tsp caster sugar

white pepper, pinch

Cut the eggs into quarters, cover and put aside.

Cover the raisins with boiling water for 5 minutes, then drain.

Grate the celeriac and apple on a coarse or extra coarse grater. Place all into a bowl and add drained raisins, pepper, sugar and good squeeze of lemon juice. Mix everything well and leave to stand for 5 minutes. Meanwhile cut beetroots into halves and then slice thinly. Coarsely chop lettuce or simply using your hands tear all into big chunks.

Than start arranging all on plates starting with celeriac and apple mix. On a top of it place lettuce and then beetroots. Decorate with the wedges of hard-boiled egg and when ready to serve pour as much dressing as you like.

For the dressing: mix together the dressing ingredients and stir well. If required refrigerate.