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Seven-layer potato and salmon salad recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your potato salad with savory salmon and creamy avocado.
Ingredients:
  • 700g baby white potatoes, thickly sliced
  • 2 bunches broccolini, trimmed, halved lengthways
  • 500g skinless, boneless salmon fillets
  • 765.00 gm Chicken Style Liquid Stock
  • 2 dried bay leaves
  • 2 avocados, sliced
  • 1 small red onion, thinly sliced
  • 60g baby rocket
  • 40.00 ml fresh dill sprigs
  • 200ml crème fraiche
  • 42.00 gm lemon juice
  • 20.00 ml chopped fresh dill
  • 11.80 gm wholegrain mustard
Instructions:
  • To create Creamy Lemon Dressing, mix creme fraiche, lemon juice, dill, and mustard in a bowl. Season generously with salt and pepper, cover, and chill in the refrigerator for 15 minutes.
  • In a large saucepan, simmer potatoes in cold water until just tender; add broccolini for the last 2 minutes. Drain and cool under cold water. Quarter potatoes and let them cool for 15 minutes.
  • While the vegetables are roasting, in a frying pan, combine salmon, stock, and bay leaves. Season with pepper and bring to a boil. Reduce heat, simmer gently for 5 to 6 minutes until salmon is just cooked, turning once. Remove from heat, transfer salmon to a plate, let cool for 10 minutes, then flake the salmon.
  • Layer the base of a 4-liter glass serving bowl with potatoes and drizzle with 1/4 cup of dressing. Add broccolini, followed by salmon. Drizzle another 1/4 cup of dressing. Top with avocado, onion, and rocket, then sprinkle with dill. Drizzle a little of the remaining dressing over the top. Serve immediately, with the extra dressing on the side.

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