Warm salmon & Jersey Royal salad

Name: Warm salmon & Jersey Royal salad
Total time: 40 min
Yield: 4
Ingredients: 750 g Jersey Royal potatoes; 4 x 150 g salmon fillets skin off, pin-boned, from sustainable sources; ½ a bunch of fresh dill; a few sprigs of fresh basil; 1 fresh red chilli; 1 lemon; extra virgin olive oil; 200 g natural yoghurt; 2 punnets of cress

With fresh herbs, chilli, lemon & cress

Gluten-freegf

“This posh potato salad is super-versatile – it’s great warm or cold, as a starter or a main, and is perfect for a picnic, too. ”

Serves 4

Cooks In40 minutes

DifficultySuper easy

Salmon Potato

Nutrition per serving

Calories 360 18%
Fat 16.4g 23%
Saturates 3.6g 18%
Sugars 6.3g 7%
Salt 1.1g 18%
Protein 22.1g 44%
Carbs 31.2g 12%
Fibre 3.7g -

Of an adult's reference intake

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Ingredients

750 g Jersey Royal potatoes
4 x 150 g salmon fillets , skin off, pin-boned, from sustainable sources
½ a bunch of fresh dill
a few sprigs of fresh basil
1 fresh red chilli
1 lemon
extra virgin olive oil
200 g natural yoghurt
2 punnets of cress

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Method

Scrub the potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, then drain and steam dry.
Fill a large pan (big enough to hold all the salmon fillets in one layer) with boiling salted water and place on a medium heat.
Gently lower in the salmon fillets and poach very gently for 10 minutes, then remove to a plate with a fish slice and leave to cool.
Pick and finely chop the dill, then pick and tear the basil leaves. Deseed and very finely slice the chilli. Finely grate the lemon zest.
When cool enough to handle, slice the cooked potatoes in half lengthways and toss with half the lemon juice, 1 tablespoon of oil, the chopped dill and a pinch of sea salt and black pepper.
Arrange on a serving plate and flake the cooked salmon over the top.
Season the yoghurt to taste, then mix in the lemon zest and remaining lemon juice.
Spoon the yoghurt over the salmon, scatter over the basil and chilli, then snip over the cress.

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