Summer Salmon Salad
ingredients
• 800g jersey royals, scrubbed clean
• sea salt and freshly ground black pepper
• 200ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• a small bunch of fennel tops
• a small bunch of fresh basil, leaves picked
• 400g hot smoked salmon
method
A delicious dish that’s perfect for the Summer season.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 glug 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.
A delicious dish that’s perfect for the Summer season.
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 glug 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.
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 glug 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.
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