Serving: 15

 This is a quick and easy dish super simple using baby new potato to make a light and tasty salad. The salmon is also very quick to cook so this dish is perfect for those busier days when time is precious.

Creme Brulee


15 x 4oz                        Salmon escallops

2 bunch                        Spring onion, finely shredded

Bunch                           Dill, chopped

3 Ib                                Baby new potatoes

2 cups                           Crème fraiche

1                                     Cucumber, finely diced

2                                     Lemon

1 fl oz                            Olive oil

4 oz                                Capers

3 oz                                Unsalted butter

Salt and pepper


  1. Pop the potatoes in a pan cover with water add a pinch of salt and place onto boil. Once boiling turn down and simmer until tender, be careful not to overcook.
  2. Once cooked, drain and allow to cool naturally.
  3. Slice the potatoes, add the chopped spring onions, dill, cucumber.
  4. Bind this all together with the crème fraiche and put to one side.
  5. Preheat the oven to 400°F.
  6. Lay the salmon fillets on to a non-stick baking sheet add a teaspoon of oil season with salt and pepper.
  7. Place the tray in the oven and cook until the salmon is firm to the touch.
  8. Add a good squeeze of lemon juice and your capers over the salmon and add the diced butter and pop back in the oven for a couple of minutes.
  9. Meanwhile place your potato salad onto the plate, add the salmon escallop, drizzle with good oil and a lemon wedge and the butter and caper mixture from the tray.


The potato salad can be made the night before. Salmon must be cooked as needed.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust