Hot-smoked salmon & potato salad
- Mary Cadogan
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Easily doubled
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4 out of 5.1 ratingRate
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Make a sophisticated and quick low fat salad, perfect for two
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Ingredients
Nutrition
Units:
MetricUS
-
500g baby new potato
larger ones halved
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2 handfuls watercress
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pack flaked hot- smoked salmon
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3 spring onions
sliced
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3 tbsp chopped fresh dill
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4 rounded tbsp Greek yogurt
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Nutrition: per serving
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kcal354
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fat11g
low
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saturates4g
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carbs43g
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sugars0g
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fibre4g
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protein25g
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salt1.93g
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Method
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step 1
Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
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step 2
Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.
RECIPE TIPS
USE OTHER FISH
You can use other smoked fish, including flaked smoked-trout fillets or mackerel.
Recipe from Good Food magazine, July 2005
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A star rating of 4 out of 5.1 rating
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