1 kg of codfish (left to soak for 48 hours, changing the water several times to desalinate, and then soaked in vinegar)
4 tablespoons of lemon juice
2 cans of corn with carrots
6 scallions cut into thin rings
2 cans of green peas
4 tablespoons of chopped parsley
4 tablespoons of chopped chives
2 cups of natural yogurt (400g)
2 cups of heavy cream (480ml)
2 tablespoons of mustard
2 tablespoons of oil
salt to taste
1 dash of black pepper
1 kg of codfish (left to soak for 48 hours, changing the water several times to desalinate, and then soaked in vinegar)
4 tablespoons of lemon juice
2 cans of corn with carrots
6 scallions cut into thin rings
2 cans of green peas
4 tablespoons of chopped parsley
4 tablespoons of chopped chives
2 cups of natural yogurt (400g)
2 cups of heavy cream (480ml)
2 tablespoons of mustard
2 tablespoons of oil
salt to taste
1 dash of black pepper
Cut the codfish into flakes and remove the bones
Place it in a bowl with lemon juice
Add corn with carrots, scallions, peas, parsley, and chives
In another bowl, mix together yogurt, heavy cream, mustard, oil, salt if needed, and black pepper
Mix it with the salad and check the seasoning
Let it rest for 1 hour before serving
Each serving contains approximately 816 calories
Note: You can use low-fat yogurt and substitute half of the heavy cream with low-fat milk to reduce the calorie count
Each serving will then contain approximately 273 calories.
