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Warm salmon & Jersey Royal salad
With fresh herbs, chilli, lemon & cress
Warm salmon & Jersey Royal salad
Serves 4
Cooks In40 minutes
DifficultySuper easy
Tap For Method
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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