Hot-smoked salmon & potato salad
Make a sophisticated and quick low fat salad, perfect for two
0
ratings
Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Low-fat
- Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
- Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.
Use other fish
You can use other smoked fish, including flaked smoked-trout fillets or mackerel.
Per serving
354 kcalories, protein 25g, carbohydrate 43g, fat 11 g, saturated fat 4g, fibre 4g, salt 1.93 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2193/
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Ingredients
- 500g baby new potatoes , larger ones halved
- 2 handfuls watercress
- pack flaked hot- smoked salmon
- 3 spring onions , sliced
- 3 tbsp chopped fresh dill
- 4 rounded tbsp Greek yogurt
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Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Low-fat
Ingredients
- 500g baby new potatoes , larger ones halved
- 2 handfuls watercress
- pack flaked hot- smoked salmon
- 3 spring onions , sliced
- 3 tbsp chopped fresh dill
- 4 rounded tbsp Greek yogurt
Per serving
354 kcalories, protein 25g, carbohydrate 43g, fat 11 g, saturated fat 4g, fibre 4g, salt 1.93 g
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