40 mins
Super easy
serves 4
About the recipe
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.
Ingredients
750g Jersey Royal potatoes
4 x 150g 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
200g natural yoghurt
2 punnets of cress
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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