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Scandi salmon salad

A light and fresh fish dish dressed with a dill, parsley and mustard sauce- radishes and red onion give extra texture and flavour

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 526
  • Carbohydrates 41
  • Saturated Fat 10
  • Sugar 8
  • Protein 31
  • Fat 26
  • Fibre 4
  • Salt 1

Nutrition per serving

  • Calories 526
  • Carbohydrates 41
  • Saturated Fat 10
  • Sugar 8
  • Protein 31
  • Fat 26
  • Fibre 4
  • Salt 1

Ingredients

  • 400g baby new potatoes, halved
  • 1 lemon
  • 2 salmon fillets (about 250g)
  • 150ml half-fat crème fraîche
  • ½ pack dill, finely chopped
  • ½ pack flat-leaf parsley, finely chopped
  • 1 tbsp French mustard
  • ½ red onion, finely chopped
  • 100g radishes, quartered

Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.

  2. Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.

  3. Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.

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