Salmon & crisp prosciutto salad
- Mary Cadogan
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Serves 4
Easy
Cook: 40 mins - 50 mins
A star rating of 4.9 out of 5.10 ratingsRate
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Prepare ahead and entertain numbers with ease
Easily doubled
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Ingredients
Nutrition
Units:
MetricUS
-
4 salmon fillets
about 500g/1lb 2oz total weight
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500g new potato
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bunch spring onions
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2 x 90g bags watercress
and spinach
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salad
or a bunch of watercress and 2-3 little gem lettuces
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1 tbsp olive oil
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6 slices prosciutto
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2 tbsp drained capers
For the dressing
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4 tbsp mayonnaise
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1 tbsp tarragon
vinegar
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1 tbsp chopped fresh tarragon
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3 tbsp olive oil
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pinch sugar
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Nutrition: per serving
- kcal600
- fat41.2g
- saturates7.8g
- carbs23g
- sugars0.5g
- fibre2.7g
- protein36.1g
- salt1.84g
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Method
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step 1
Lay the salmon as one layer in a shallow microwavable dish, season with salt and pepper and cover with cling film. Stab the cling film several times with the point of a knife and microwave on high for 5-6 minutes until the flesh starts to flake. Set aside to cool a little.
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step 2
Chop or halve the potatoes (depending on size), then cook in a pan of boiling salted water for 10-15 minutes, until tender. Drain well. Slice the spring onions finely.
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step 3
Make the dressing. Measure the mayonnaise into a small bowl, then whisk in the vinegar, tarragon, olive oil and sugar. Taste and season.
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step 4
Heat 1 tbsp of olive oil in a frying pan. Cut each slice of ham into 3, then fry quickly in batches until crisp and slightly darkened. Remove the ham and drain on kitchen paper.
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step 5
Spread the salad leaves over a large platter. Break the salmon into large chunks and put in a large bowl with the warm potatoes and half of the spring onions and capers. Add the dressing and toss lightly to mix. Pile onto the salad leaves and sprinkle with the remaining spring onions and capers. Scatter over the crisp prosciutto.
Recipe from Good Food magazine, June 2003
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A star rating of 4.9 out of 5.10 ratings
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