Warm Potato & Salmon Salad

Cooking Time 35 minutes

Serves 4


  • 7-8 White small potatoes
  • 500g salmon fillet, skinned and cut into four equal pieces
  • Lemon juice
  • Olive oil
  • 200g natural yoghurt
  • 1tsp hot mustard
  • 2 tbsp salad cream
  • 2 tbsp fresh dill, chopped
  • 1 bunch young spinach

White Potatoes

Yellow Potatoes


  1. Place the whole, unpeeled potatoes in cold, salted water. Bring to boil and simmer for 20 minutes. Drain and set aside to cool and slice into bite size pieces.
  2. Season salmon with salt and pepper. Drizzle with lemon juice and place on baking paper in an oiled steamer insert or bamboo steamer.
  3. Boil water in a pot or wok, add the steamer insert or bamboo steamer, cover and cook the fish for around 8min.
  4. To make the dressing mix yoghurt, mustard and salad cream and 1tsp. dill. Season with salt, ground black pepper and a dash of lemon juice.
  5. Roughly flake the cooked fish and mix together with the potatoes, dressing and the spinach.
  6. Season to taste, arrange on plates and serve garnished with the remaining dill.

TIP: Save time by cooking potatoes in the microwave with skin on. Prick the potatoes with a fork both sides and microwave for 3 minutes. Turning over and cook for remaining 2 minutes.

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