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Warm salmon & Jersey Royal salad
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Total Time:
40 minutes
Versatile posh potato salad, delicious warm or cold, ideal for any meal or picnic.
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
Instructions:
  • Start by cleaning the potatoes thoroughly. Boil them in salted water for 15 minutes until they are tender, then drain and let them air dry. Meanwhile, bring a large pot of salted water to a boil. Reduce to medium heat, gently add the salmon fillets, and poach for 10 minutes. Remove the salmon and let it cool on a plate. Finely chop the dill, tear the basil leaves, slice the chili, and grate the lemon zest. Once the potatoes are cool, cut them in half lengthwise, and toss with half of the lemon juice, 1 tablespoon of oil, chopped dill, salt, and pepper. Place the potatoes on a serving plate and flake the salmon over them. Season the yogurt with lemon zest and remaining juice, then drizzle over the salmon. Sprinkle with basil, chili, and cress before serving.

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