Scandi-style seafood jackets |

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Scandi-style seafood jackets

Fish-tastic topping!


Serves 4

Ready in about 1 hour 30 minutes

4 large baking potatoes, skins pricked

Low-calorie cooking spray

2 tsp dried dill

2 skinless and boneless salmon fillets

150g small cooked, peeled prawns (defrosted if frozen)

2 tsp capers, drained and rinsed

For the savoy cabbage slaw:

1 small onion, finely chopped

300g savoy cabbage, finely shredded

3 large gherkins, diced

1 tsp mustard powder

1 tbsp lemon juice, plus 4 wedges to serve

150g fat-free natural yogurt

1 Preheat your oven to 220°C/ fan 200°C/gas 7. Spray the potatoes with low-calorie cooking spray and roll in the dill. Put on a non-stick baking tray and cook for 25 minutes. Reduce the heat to 190°C/fan 170°C/ gas 5 and bake for 1 hour, or until the skins are crisp and the flesh tender.

2 Meanwhile, to make the slaw, put the onion in a sieve and pour over freshly boiled water – this gives a milder flavour. Mix with the cabbage and two-thirds of the gherkins. Make a paste with the mustard and lemon juice, add the yogurt and stir well. Stir it through the slaw to coat.

3 Put the salmon in a microwaveproof dish with 1 tbsp water. Cover with cling film, make a small hole, and microwave on high for 5 minutes until opaque. If not quite cooked through, repeat in 30-second blasts until done. Allow to cool.

4 Cut the potatoes into quarters, divide between 4 plates and top with the slaw. Flake over the salmon, then scatter with the prawns, capers and remaining gherkins. Serve each with a lemon wedge for squeezing over.

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About Slimming World

Get your new-year weight loss off to a flying start with the January/February issue of Slimming World magazine Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to help make 2017 your slimmest, fittest, happiest year yet. We’ve got 40+ pages of hearty, tempting dishes that will slim you down and fill you up, from crowd-pleasing family favourites to vibrant Tex Mex. There are even some scrumptious hot puddings on the menu, too. Revolutionise the way you approach slimming with our brilliant success strategies; find out how to wave goodbye to self-critical thoughts and negative talk and become your own cheerleader. And if in the past your weight-loss resolutions have lasted no longer than the turkey leftovers, discover how to make them really stick. The issue is packed with real-life stories of slimming success to inspire you, including cover star Steph, two sizes smaller, and 10 more Slimming World members who between them have lost an amazing 56st. Plus: a fab and filling seven-day menu plan; fun new ways to energise your new year; and our zen-sational guide to the ultimate home spa. Relax, read and rejuvenate your 2017…