Salmon Mousse with Potatoes and Broccoli

Broccoli, like cauliflower, belongs to the group of vegetables that with diabetes mellitus can be eaten almost without restrictions. In any case, without counting bread units. The same cannot be said about potatoes. The daily rate of its consumption is 200 g. In this recipe, it is observed: 2 potatoes for 6 servings will be much less by weight than what is allowed.

Ingredients

• 400 g salmon fillet in one piece
• 400 g broccoli
• 2 medium potatoes
• 200 g of natural yoghurt
• 1 protein
• 1 tbsp. l. extra virgin olive oil
• a pinch of curry powder
• salt
• green mix salad for serving

Directions

1. Boil salmon fillets over low heat, covered in a little boiling salted water, 10 minutes. Gently transfer from saucepan to a serving dish, cover and let cool completely.
2. n broccoli, remove or peel the lower hard part of the stem with a knife for peeling vegetables, disassemble the head of cabbage into small inflorescences and boil in boiling salted water, 3 minutes. Then immediately transfer to cold water with a slotted spoon.
3. Wash the potatoes with a brush and boil in a uniform in boiling salted water until tender, 20 minutes, let cool, then peel and cut into 3 mm thick circles with a wet knife.
4. Break the cooled fish fillet into small pieces (if the fillet was on the skin, remove the skin) and beat with a blender with 2 tbsp. l. yogurt into a homogeneous mass. Add curry powder and salt if necessary. Stir.
5. Brush a baking dish with vegetable oil. Spoon out half of the fish mousse. Flatten. Place half of the potato circles on top.
6. Spread the remaining fish mousse over the entire surface, press the broccoli inflorescences into it. Place the remaining potato circles on top.
7. Whisk the remaining yogurt with protein and a little salt, pour into the mold, spread over the surface. Place the dish on a baking sheet half full of hot water. Bake in an oven preheated to 150 ° C for 30 minutes. Allow the mousse to cool to room temperature, then transfer to the refrigerator for 3-4 hours.
8. Remove from the mold and cut into portions. Serve with a green salad.