Zero Waste Lunchbox: Leftover-Fish

Instructions

1. Cut cooked white fish in small pieces. Remove any bones.
2. Use a fork, mix the fish with the mayonnaise and the curd cheese to a smooth texture.
3. Add lemon juice, fennel, finely diced onion, dill, salt and pepper
4. Press into a square dish 12x15 cm, sprinkle with chia seeds and refrigerate overnight. With the cold and the collagen (natural gelling agent), the fish will harden and will form into a stable consistency, for an easy cut in slices like bread.
5. Remove from the dish and slice. Arrange over bread slices of choice. The best is the crispy, low carb, gluten-free cauliflower bread. Serve with a fresh vegetable salad.

• Servings : 1
• Ready in : 240 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, beef, beef, Kids are cooking, Left overs-great overs, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Chia seeds, Cottage cheese, Dill, Fennel, Green onions, Ground black pepper, Lemon juice, Mayonnaise, Salmon fillet, White fish fillets