- STEP 1
Lightly oil a sheet of foil with olive oil. The foil will be used to wrap the salmon eventually, so it needs to be a generous size.
- STEP 2
Press the surface of the salmon into the oil and then turn it over so the skin side is down.
- STEP 3
Sprinkle the Cajun spices over the salmon until well covered.
- STEP 4
Place foil on a baking tray and bake in the oven at 180 degrees.
- STEP 5
Remove from oven and immediately draw up the foil to form a sealed 'tent' around the salmon. Leave to become completely cold or leave overnight in the fridge.
- STEP 6
To make the hot potato salad:
- STEP 7
Simmer the potatoes until tender and then drain and place in a serving bowl.
- STEP 8
Cut through roughly with a knife and add chopped onions to taste.
- STEP 9
Stir in enough mayonnaise to bring it to a suitable potato salad consistency. Add lemon juice to taste.
- STEP 10
Serve while still hot, with the cold salmon.
- STEP 11
Salad is also excellent cold the next day and other flavourings such as Dijon or Wholegrain mustard can be added if serving with sausages.