Ingredients
- waxy new potatoes 400g
- dill a small bunch, chopped
- quick-pickled cucumber 100g (see below)
- wild salmon fillet 400g, skinned and diced to roughly 5mm
- crème fraîche 2 tbsp
Method
STEP 1
Boil the potatoes, with a sprig of dill, until tender. Drain well, leave to cool, then dice.
STEP 2
Toss the cucumber in a pinch of salt and leave to sit in a colander for at least 1 hour. Meanwhile, boil the vinegar and sugar for 1 minute and allow to cool. Add the cucumber to the liquid.
STEP 3
To assemble the dish, fold the potatoes, salmon and cucumber (without the pickling liquid, initially) the dill, and 2 tbsp crème fraîche together gently. Add another tbsp of crème fraîche if all the salmon and potato isn’t lightly coated.
STEP 4
Season, and if the flavour needs a lift, add a small amount of the reserved pickle liquid from the cucumbers. Serve cold with dark bread such as a rye crispbread or soda bread, and salted butter.
To serve
cucumber 1/2, peeled and thinly sliced
white wine vinegar 50ml
golden caster sugar 50g
Nutritional Information
Kcals 357 – Fat 19.4g – Saturates 7.4g – Carbs 22.3g – Fibre 1.8g – Protein 22.5g – Salt 0.2g
Taken from: https://www.olivemagazine.com/recipes/entertain/best-ever-pub-food-lunch-recipes/