Salmon, Potato and Rocket Salad with Lemon and Caper Dressing

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Serves: 4
  • Credit: Croi

Ingredients:

200g baby potatoes, quartered lengthways
1tsp paprika
1tsp Donegal Rapeseed Oil
Black pepper
300g smoked salmon cut into strips
200g rocket
A handful of fresh chives, finely chopped
DRESSING >>>
150g reduced fat salad cream
Juice and zest of 2 lemons
70g capers, chopped

Instructions

1. Preheat the oven to 200C/180C fan/ Gas mark 6.

2. Place the potatoes into a large saucepan of water and bring to the boil. Reduce the heat to a simmer and cook for 2-3 minutes. Drain and rinse under cold water.

3. Place the potatoes into a bowl and sprinkle with the paprika. Add the rapeseed oil and toss to coat. Season with pepper.

4. Place the potatoes on a baking tray an bake in the oven for 15 minutes or until golden brown. Remove from oven and allow to cool slightly.

5. Meanwhile, to mkae the lemon and caper dressing mix all of the ungredients in a bowl. The dressing should be runny so it is easily drizzled over the salad; add more lemon juice or water if necessary.

6. Divide the potatO wedges, salmon and rocket between four plates or serving bowls. Drizzle with some lemon and caper dressing and sprinkle with some chives. Serve immediately.

Kcal

243 kcal per serving

Top Tip

Use reduced fat cream to keep the taste and stay healthy.

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Donegal Rapeseed

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