Salmon, potato and cucumber salad
Prep:
10 mins
Cook:
20 mins
Fresh ingredients with a hit of dill make for an alternate tea party fair or any family meal.
1kg new potatoes, washed and halved
4 salmon fillets
2 tbsp olive oil
20g fresh dill, roughly chopped
100ml half fat crème fraiche
1 cucumber, halved lengthways and thinly sliced
Zest of ½ lemon plus the juice
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Bring a large saucepan of water to the boil and add the potatoes.
Simmer for 15 minutes, then cool slightly.
Meanwhile place the salmon on the prepared tray and drizzle with the olive oil, season with salt and pepper then bake for 15 minutes until cooked through and the flesh flakes easily.
Stir the dill through the crème fraîche and toss with potatoes and cucumber.
Flake over the salmon and gently mix to combine.
Sprinkle over the lemon zest and squeeze over the juice and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fish, Vegetables
Recipe Type
Entertaining, Family Dinners, Salads
Cuisine
Irish
Level of Difficulty
Easy
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