Summer salmon salad

Salmon Summer Salad

Serves 4

  • 800 g Jersey Royals, scrubbed clean

  • sea salt

  • freshly ground black pepper

  • 200 ml natural yoghurt

  • zest and juice of 1 lemon

  • extra virgin olive oil

  • ½ cucumber, peeled

  • 1 small bunch fennel tops

  • 1 small bunch fresh basil, leaves picked

  • 400 g hot smoked salmon, from sustainable sources, ask your fishmonger

Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and a lug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.



Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.



Tip: Make sure you season the potatoes while they're still hot – they'll absorb more flavour.

Nutritional Information

Summer salmon salad

A posh twist on good-old potato salad

0 foodies cooked this
The light, lemony yoghurt dressing makes this simple, tasty salmon salad perfect for summer
Serves 4
30m
Super easy
Method

A delicious dish that's perfect for the Summer season.

Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and a lug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.

Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.

Tip: Make sure you season the potatoes while they're still hot – they'll absorb more flavour.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 378 19%
  • Carbs 34.5g 13%
  • Sugar 6.9g 8%
  • Fat 11.9g 17%
  • Saturates 3.1g 16%
  • Protein 32.0g 71%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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