Name: Warm potato and salmon salad
Cook time: 30 min
Total time: 30 min
Yield: 14
Ingredients: 1 kilogram baby new potatoes; 500 gram salmon fillets; 1 cup (240 grams) sour cream; 2 teaspoon lemon juice; 1 tablespoon coarsely chopped fresh dill; 2 clove garlic, crushed; 100 gram baby spinach leaves

Warm potato and salmon salad

Rescue potato salad from the sidelines with this warm potato and salmon salad. A great starter or light lunch, the lemony sour cream dressing adds real flavour to this lovely dish.

Ingredients

1 kilogram baby new potatoes

500 gram salmon fillets

1 cup (240 grams) sour cream

2 teaspoon lemon juice

1 tablespoon coarsely chopped fresh dill

2 clove garlic, crushed

100 gram baby spinach leaves

Method

1.Boil, steam or microwave potatoes until just tender; drain. Slice potatoes thickly.

2.Meanwhile, in a large frying pan, add salmon and just enough simmering water to barely cover fish. Simmer, covered, about 4 minutes or until salmon is cooked as desired; drain on absorbent paper.

3.In a small jug, place sour cream, juice, dill and garlic; whisk to combine.

4.Divide potato, spinach and sliced salmon among serving plates; drizzle with dressing.

Sour cream dressing can be made a day ahead. Salad should be assembled just before serving. Use tweezers to remove any bones from the salmon.
Note

Woman's Weekly Food

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Ingredients

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