European
European - British - Seafood
Smoked Salmon and Potato Salad
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 400 g new potatoes
- • 90 g ready-cooked hot smoked salmon, (skin removed)
- • 100 g sugar snap peas, (sliced in half diagonally)
- • 2 spring onions, (sliced)
- • 30 g rocket leaves
- • 1 tbsp wholegrain mustard
- • 2 tbsp apple juice
- • 1/4 tsp garlic granules
- • a couple of sprigs of dill, (stalks removed and chopped)
- • salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Scrub the potatoes if they need it, and cook in a pan of boiling, salted water for around 10-15 minutes, depending on size, until a knife slides easily through. Rinse underneath a cold tap and drain well. If the potatoes are large, cut into bite sized pieces and place in a bowl.
2
Phase 2
Add the sugar snap peas, spring onions and rocket into the bowl with the new potatoes. Break the salmon fillet up into large flakes and add to the bowl.
3
Phase 3
Mix the dressing ingredients together in a small bowl, and drizzle over the potato and salmon salad.
4
Phase 4
Toss together, divide between 2 plates and serve!