4 fish fillets of approximately 100g each, cooked
1 lime cut into four parts
24 cooked asparagus spears
4 hard-boiled eggs halved
16 radishes
1 medium cucumber cut
1/2 kg small tomatoes
60g creamy cheese
4 slices of rye or pumpernickel bread (available in cans at supermarkets)
4 fish fillets of approximately 100g each, cooked
1 lime cut into four parts
24 cooked asparagus spears
4 hard-boiled eggs halved
16 radishes
1 medium cucumber cut
1/2 kg small tomatoes
60g creamy cheese
4 slices of rye or pumpernickel bread (available in cans at supermarkets)
Arrange the fish with lime wedges, asparagus, and hard-boiled eggs on a platter
Wash and peel the radishes and arrange them on a plate with cucumber slices and tomatoes
Spread the cheese over the rye and cut into triangles
Divide into 4 portions (1 portion = 420 calories).
