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.
Ingredients
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
Instructions
- 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.
- Once cooked, drain and allow to cool naturally.
- Slice the potatoes, add the chopped spring onions, dill, cucumber.
- Bind this all together with the crème fraiche and put to one side.
- Preheat the oven to 400°F.
- Lay the salmon fillets on to a non-stick baking sheet add a teaspoon of oil season with salt and pepper.
- Place the tray in the oven and cook until the salmon is firm to the touch.
- 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.
- 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.
Notes
The potato salad can be made the night before. Salmon must be cooked as needed.
