- 400g baby new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 salmon fillets (about 250g)
- 150ml half-fat crème fraîche
- ½ pack dill, finely chopped
- ½ pack flat-leaf parsley, finely chopped
- 1 tbsp French mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- ½ red onion, finely chopped
- 100g radish, quartered
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.
Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.