Warm salmon & Jersey Royal salad

Warm Salmon Salad

Serves 4

  • 750 g Jersey Royal potatoes, scrubbed

  • sea salt

  • freshly ground black pepper

  • 4 x 200g organic salmon fillets, from sustainable sources, ask your fishmonger

  • juice and zest of 1 lemon

  • extra virgin olive oil

  • ½ bunch fresh dill, fronds picked and chopped

  • 200 ml natural yoghurt

  • a few sprigs of fresh basil, leaves picked and torn

  • 2 punnets cress, snipped

  • 1 fresh red chilli, deseeded and sliced

Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.



Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary. Poach the salmon very gently for 10 minutes. Remove with a fish slice and leave to cool.



Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a lug of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.



Season the yoghurt with salt and pepper, then mix in the lemon zest and remaining lemon juice. Spoon the yoghurt over the salmon and serve with a sprinkling of torn basil, cress and chopped chilli.

Nutritional Information

Warm salmon & Jersey Royal salad

A posh potato salad, perfect for picnics

More Fish recipes ->
0 foodies cooked this
This salmon salad is great cold – just make it up in advance and stick it in your coolbag!
Serves 4
40m
Super easy
Method

This dish is great warm or cold, as a starter or a main, and is perfect for a picnic.

Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.

Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary. Poach the salmon very gently for 10 minutes. Remove with a fish slice and leave to cool.

Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a lug of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.

Season the yoghurt with salt and pepper, then mix in the lemon zest and remaining lemon juice. Spoon the yoghurt over the salmon and serve with a sprinkling of torn basil, cress and chopped chilli.

Nutritional Information Amount per serving:
  • Calories 580 29%
  • Carbs 31.3g 14%
  • Sugar 5.9g 7%
  • Fat 29.3g 42%
  • Saturates 6.0g 30%
  • Protein 46.5g 103%
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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