|Sat Fat 6.5g|
Bring a medium saucepan of water to the simmer, if you have some parsley and a small glass of white wine pop into the water, place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.
In a second saucepan cook the potatoes in slightly salted water until soft, drain and leave to cool.
In the potato water cook the asparagus and peas for 2 minutes and drain and leave to cool for 5 minutes.
In a large mixing bowl add all the ingredients to make the dressing and mix well.
Add the potatoes, asparagus, fennel and peas and again mix well with salt and milled pepper.
Take the salmon out of the water, flake over the salad and serve with watercress and crisp fresh bread.
To cool things as quickly as possible as this recipe would benefit from cooler potatoes. Once drained spread onto a tray in one single layer and leave in a cool spot. Outside would be fine!
Check out the accompanying video for this recipe below and head to our video recipes to check out more potato.IE creations in action!
400g Rooster potatoes, peeled and chopped into dice
450g fresh salmon
1 medium fennel, thinly sliced
8 asparagus spears, chopped into smallish pieces
100g frozen peas
For the dressing
100ml reduced fat crème fraiche
2tbsp olive oil
1 tsp Dijon mustard
1tbsp chopped dill
Juice of 1 lemon
Salt and milled pepper
1 bag fresh peppery watercress to serve
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