Potato and Flaked Fish Salad Bowl
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 5 cups small, waxy potatoes
- 4 Tbsps white wine vinegar
- 4 Tbsps olive oil
- 3 Tbsps lemon juice
- 1 tsp hot Mustard
- ¼ cup vegetable stock
- 14 ozs Salmon fillet
- 1 Tbsp clarified butter
- 4 cups Spinach
- 2 Tbsps Dill (roughly chopped)
- 4 Tbsps Sour cream
Preparation steps
1.
Cook the potatoes in their skins in boiling salted water for approx. 25 minutes. Drain, leave to cool slightly and then halve or quarter them depending on their size.
2.
Mix together the vinegar, oil, 1 tbsp lemon juice, mustard, stock, salt and ground black pepper. Season with sugar and pour over the potatoes.
3.
Fry the salmon in clarified butter on a high heat until crispy. Drizzle with the remaining lemon juice and season with salt and ground black pepper. Remove from the pan and cut into pieces. Add the spinach, dill and salmon to the potatoes. Arrange in bowls and serve with a dollop of sour cream.
