Poached Salmon & Potato Salad with Crème Fraiche

20 mins cook

Serves 4

Ingredients

400g baby potatoes (such as Charlotte or Maris Peer), peeled and chopped into dice

450g fresh salmon

1 medium fennel, thinly sliced

8 asparagus spears, chopped into small pieces

100g frozen peas

FOR THE DRESSING:

100ml reduced fat crème fraiche

2 tbsp rapeseed oil

1 tsp Dijon mustard

2 tbsp chopped dill

Juice of 1 lemon

Salt and freshly ground black pepper

1 bag fresh peppery watercress, to serve

Method

Bring a medium saucepan of water to the simmer, if you have some parsley and a small glass of white wine pop into the water, place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.

In a second saucepan cook the potatoes in slightly salted water until soft, then drain and leave to cool.

In the potato water cook the asparagus and peas for 2 minutes and drain and leave to cool for 5 minutes.

In a large mixing bowl, add all the ingredients to make the dressing and mix well.

Add the potatoes, asparagus, fennel and peas and again mix well with salt and milled pepper.

Take the salmon out of the water, flake over the salad and serve with watercress and crisp fresh bread.

To cool things as quickly as possible, as this recipe would benefit from cooler potatoes, once drained spread onto a tray in one single layer and leave in a cool spot. Outside is fine!