Jamie at Home
By Jamie Oliver
A beautifully simple salad, lovely for summer
About the recipe
This salmon and potato salad is an absolute winning combo, and all the better with crusty bread!
Recipe From
600g new potatoes, washed
zest and juice of 1 large lemon
a splash of red wine vinegar
extra virgin olive oil
2 tablespoons capers, soaked and drained
1 x 3cm piece of fresh horseradish, peeled, or grated horseradish from a jar, to taste
150ml crème fraîche
½ a bunch of fresh dill or fennel tops (15g), roughly chopped
400g sliced smoked salmon, from sustainable sources
it’s best to dress your potatoes while they’re still warm, so they suck up all the lovely juices. Let them cool down in the dressing before adding any fresh herbs or they’ll wilt and lost their flavour.
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