Poached Salmon & Potato Salad with Crème Fraiche

Poached salmon & potato salad with crème fraiche
Prep in Prep in:
20 mins
Cook in Cook in:
20 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.98
Per Serving %RI
KCALS 493
Protein 30g
Carbs 29g
Sugar 5g
Fat 27g
Sat Fat 6.5g
Fibre 7g
Salt 0.3g

Method

  1. Bring a medium saucepan of water to the simmer (if you have some fresh parsley stalks and a small glass of white wine pop into the water too) place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.
  2. In a second saucepan, cook the potatoes in slightly salted water, for 15-20 minutes, or until soft, remove the potatoes from the water (reserve the water in the pan) and set aside to cool.
  3. In a bowlcook the asparagus and peas in the reserved potato water for 2 minutes.  Drain and leave to cool in the bowl with the potatoes for 5 minutes.
  4. In a large bowl add all the dressing ingredients and mix well.  Add the potatoes, asparagus, peas, fennel and seasoning then mix gently.
  5. Remove the salmon from the water, flake over the salad and serve with the watercress and fresh bread.

Tip:

To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool. 

Spin the video for this recipe below and take a look at our library of potato recipe videos on our video hub!

Ingredients

400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced

450g fresh salmon fillet

8 asparagus spears, chopped into smallish pieces

100g frozen peas

1 medium fennel, thinly sliced

 

For the dressing

100ml reduced fat crème fraiche

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 tablespoon freshly chopped dill

Juice of 1 lemon

Salt and milled pepper

1 bag fresh peppery watercress leaves, to serve

400g Salad/Baby potatoes (such as Charlotte or Maris Piper), peeled and diced 450g fresh salmon fillet 8 asparagus spears, chopped into smallish pieces 100g frozen peas 1 medium fennel, thinly sliced   For the dressing 100ml reduced fat crème fraiche 2 tablespoons olive oil 1 teaspoon Dijon mustard 1 tablespoon freshly chopped dill Juice of 1 lemon Salt and milled pepper 1 bag fresh peppery watercress leaves, to serve

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