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Nutrition: per serving

  • kcal354
  • fat11g
    low
  • saturates4g
  • carbs43g
  • sugars0g
  • fibre4g
  • protein25g
  • salt1.93g
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Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
USE OTHER FISH

You can use other smoked fish, including flaked smoked-trout fillets or mackerel.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (1)

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Overall rating

A star rating of 4 out of 5.1 rating

shelda

Tried this this evening and it was delicious. I used small potatoes but also added a sweet potato for sweetness and used salmon fillets instead of flakes. My partner was unsure about eating a 'salad' for dinner but it's surprisingly filling. Will make again.

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