Salmon, Pea and Potato Salad
Serves: 8
Prep time: 20 minutes
Cook time: 20 minutes
1 ½ serves per portion
Recipe courtesy of Suzie van Laarhoven, Country Kitchens team
Ingredients:
- 4 large fillets of salmon, skin off
- 700 grams Kipfler potatoes, skin on, diced
- ½ cup mayonnaise, reduced fat
- ½ cup Dijon mustard
- ½ cup lemon juice
- 2 cups sugar snap peas, thinly sliced
- 2 cups snow peas, thinly sliced
- Pinch of black pepper
- ½ cup dill, finely chopped
- ½ cup chives, finely chopped
- 1 dill sprig to garnish
Method:
- PREHEAT oven to 180°C.
- PLACE salmon fillets on a baking tray and cook for 15 to 20 minutes. Once cooked, set aside to cool before flaking into segments with a fork.
- PLACE potatoes in a saucepan of water and bring to the boil. Cook potatoes for 15 minutes or until easily pierced with a skewer.
- COMBINE mayonnaise, mustard, and lemon juice, in a small bowl. Stir until well combined. If the mixture is too thick, add a dash of water or olive oil and stir to combine.
- DRAIN potatoes and place in a mixing bowl.
- ADD sugar snap and snow peas, pepper and dressing to the potatoes. Mix well.
- GENTLY toss the flaked salmon with herbs and black pepper.
- ADD salmon, dill and chives to the potato mixture and gently stir.
- TRANSFER salad to a serving platter.
- GARNISH with dill sprigs and serve immediately.
What's Great About It:
The flavour and texture combination of this dish makes for a satisfying twist on potato salad. The sugar snap and snow peas add crunch and sweetness, though they can be substituted with celery if unavailable. If you can’t get a hold of Kipfler potatoes, use your favourite variety instead.
