Description
A refreshing and light Salmon and Potato Salad featuring tender baby potatoes, peas, and lambs lettuce, served with a tangy horseradish crème fraîche dressing infused with fresh dill. Perfect for a quick, nutritious meal or lunch in just 30 minutes.
Ingredients
Salad
- 250 g/9 oz Baby potatoes
- 200 g/7 oz Salmon fillet (skin removed, raw or cooked)
- 60 g/2 oz Peas (fresh or frozen)
- 60 g/2 oz Lambs lettuce
Dressing
- 90 g/3 oz Crème fraîche (half fat is fine)
- 1/2 tsp Dijon mustard
- 1 tbsp Fresh horseradish root, finely grated
- 1 tsp Lemon juice
- 5 Sprigs dill
Instructions
- Cook the potatoes and peas: Cut the baby potatoes in half and boil them in salted water for 15-20 minutes until tender. Add the peas to the boiling water during the last 2 minutes of cooking. Drain the potatoes and peas and set aside to cool.
- Cook or prepare the salmon: If using raw salmon fillet, either poach it gently in simmering water or microwave until cooked through (see notes for details). Once cooked, set aside to cool, then flake into mid-sized pieces.
- Assemble the salad: When ready to serve, divide the lambs lettuce, cooked peas, potatoes, and flaked salmon evenly between two plates.
- Prepare the horseradish dressing: In a bowl, combine the crème fraîche, grated fresh horseradish, Dijon mustard, and lemon juice. Strip the dill fronds from the sprigs and chop roughly, then stir them into the dressing. Taste and season as needed. For a thinner consistency, add a splash of water.
- Serve the salad: Serve the dressing alongside the salad plates, allowing diners to add their preferred amount of dressing themselves.
Notes
- If microwaving the salmon, place it in a microwave-safe dish, cover loosely, and cook on medium power for about 2-3 minutes or until just cooked through.
- Poaching salmon involves gently simmering it in water or broth for about 8-10 minutes, keeping the temperature just below boiling.
- This salad is best served fresh but can be refrigerated for up to one day.
- You can use either fresh or frozen peas; just adjust the cooking time accordingly.
- Adjust horseradish quantity based on your preference for spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: European
