|Sat Fat 6.5g|
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!
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
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
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