Salmon

Flaked Salmon Potato Salad

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Drescription

A classic potato salad gets a tasty makeover.

Ingredients

  • 2 dried bay leaves
  • 2 tsp fennel seeds
  • 2 litres chicken stock
  • 3 x 200 g salmon fillets skinless
  • 800 g baby chat potatoes halved
  • 1 red onion thinly sliced
  • 1 cup fresh parsley leaves only
  • 8 gherkins halved lengthways
  • 1 tbs fresh dill chopped
  • 1/3 cup greek-style yoghurt
  • 2 tbs lemon juice
  • 2 tbs capers drained rinsed
  • 1 sprig fresh dill *to serve *extra
  • 1 lemon zested *to serve
  • 1 pinch salt and pepper *to taste

Directions

  1. Place bay leaves, fennel seeds and half the stock in a large saucepan. Bring to a simmer over a medium heat. Add salmon (see note). Cook, uncovered, for 5 minutes. Turn off heat. Stand, uncovered, for 10 minutes. Remove salmon from poaching liquid. Flake salmon into large pieces. Discard poaching liquid.
  2. Meanwhile, place potatoes and remaining stock in a medium saucepan. Bring to a simmer over medium-high heat. Cook potato for 10 minutes or until just tender. Drain. Cool for 10 minutes.
  3. Place potato, salmon, onion, parsley and gherkins on a large serving platter. Combine dill, yoghurt and lemon juice in a small jug. Season with salt and pepper. Drizzle salmon mixture with dressing. Sprinkle with capers and extra lemon zest and dill. Serve.
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