Salmon &
Potato
Salad
What you need
- 185ml Pauls Buttermilk
- 1 small spanish onion
- 1kg small desiree potatoes
- 2 bunches watercress
- 1 bunch rocket
- Pepper
- 1 crushed garlic clove
- 1 ½ tbsp Dijon mustard
- 4 large salmon fillets, skin offand bones removed
- 185ml whole-egg mayonnaise
- 2 tbsp chopped dill
- Juice of half a lemon
How To Make It
- Cook potatoes in boiling salted water until tender, drain and then cool. Brush the salmon fillets with olive oil and season with pepper before searing in a hot pan for 2 mins on each side. Test salmon ensuring it is still springy to touch. Allow to cool to room temperature before breaking the salmon into bite-sized pieces. Combine the salmon, potatoes, watercress, rocket and thinly sliced spanish onion in a large bowl.
- To make the dressing combine the buttermilk, mayonnaise, garlic, mustard, dill and lemon. Whisk until smooth and season to taste.
