Thursday, 21 June 2012

Hot smoked salmon & potato salad

I'm a firm believer in using seasonal products for two reasons. 1. The taste 2. The cost. Why pay silly money for strawberries in winter? In saying that I could eat Christmas Pudding all year round. Jersey Royal potatoes are currently in season and taste great. To be honest they are fine just simply boiled in their skins and tossed in some olive oil and seasoning. They also make a great base ingredient for a warm salad. This dish is very easy to make and all of the components come together perfectly to give nice variations in taste and texture.

Ingredients (for 2) : 300g hot smoked salmon fillets, 500g jersey royals, 100g watercress, 100ml creme fraiche, tbsp horseradish, juice of half a lemon, handful of chopped spring onions, seasoning.

1. Boil the potatoes in salted water
2. In a bowl combine the creme fraiche with the horseradish, lemon juice and seasoning. If the sauce is too thick, just add a dash of milk.
3. In a serving dish, mix the watercress with the spring onions and flake in the fish in bite size pieces.
4. Once the potatoes are cooked, drain and add to the salad. Drizzle over the dressing and mix thoroughly

For a salad with so few ingredients, there is smokeyness, pepperyness, nuttyness and piquancyness!

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