Jamie Oliver

Summer salmon salad

A posh twist on good-old potato salad

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Summer salmon salad

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    477
    24%
  • Fat
    24.9g
    36%
  • Saturates
    6g
    30%
  • Protein
    25.7g
    57%
  • Carbs
    39g
    15%
  • Sugar
    5.6g
    6%
  • Salt
    4.19g
    70%
  • Fibre
    3.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    477
    24%
  • Fat
    24.9g
    36%
  • Saturates
    6g
    30%
  • Protein
    25.7g
    57%
  • Carbs
    39g
    15%
  • Sugar
    5.6g
    6%
  • Salt
    4.19g
    70%
  • Fibre
    3.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 800 g Jersey Royals , scrubbed clean
  • sea salt
  • freshly ground black pepper
  • 200 ml natural yoghurt
  • 1 lemon , zest and juice of
  • 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
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Method

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.

Tip

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