Poached Salmon & Potato Salad with Crème Fraiche

Poached salmon & potato salad with crème fraiche
Cook in Cook in:
20 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.98
Per Serving %RI
KCALS 493
Protein 30g
Carbs 29g
Sugar 5g
Fat 27g
Sat Fat 6.5g
Fibre 7g
Salt 0.3g

Method

Bring a medium saucepan of water to the simmer, if you have some parsley and a small glass of white wine pop into the water, place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.

In a second saucepan cook the potatoes in slightly salted water until soft, drain and leave to cool.
In the potato water cook the asparagus and peas for 2 minutes and drain and leave to cool for 5 minutes.

In a large mixing bowl add all the ingredients to make the dressing and mix well.
Add the potatoes, asparagus, fennel and peas and again mix well with salt and milled pepper.
Take the salmon out of the water, flake over the salad and serve with watercress and crisp fresh bread.

To cool things as quickly as possible as this recipe would benefit from cooler potatoes. Once drained spread onto a tray in one single layer and leave in a cool spot. Outside would be fine!

Spin the video for this recipe below and take a look at our library of potato recipe videos on our video hub!

Ingredients

400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and chopped into dice

450g fresh salmon

1 medium fennel, thinly sliced

8 asparagus spears, chopped into smallish pieces

100g frozen peas

For the dressing

100ml reduced fat crème fraiche

2tbsp olive oil

1 tsp Dijon mustard

1tbsp chopped dill

Juice of 1 lemon

Salt and milled pepper

1 bag fresh peppery watercress to serve

400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and chopped into dice 450g fresh salmon 1 medium fennel, thinly sliced 8 asparagus spears, chopped into smallish pieces 100g frozen peas For the dressing 100ml reduced fat crème fraiche 2tbsp olive oil 1 tsp Dijon mustard 1tbsp chopped dill Juice of 1 lemon Salt and milled pepper 1 bag fresh peppery watercress to serve

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