Ingredients:
3 x 125g/4½oz middle-cut salmon fillets, skin on
1 lemon, juice only
16 cooked tiger prawns
500g/1lb 2oz baby new potatoes
4 tbsp olive oil
3 tbsp Dijon mustard
1 tbsp caster sugar
3 tbsp white wine vinegar
6 tbsp mayonnaise
1 bunch spring onions, thinly sliced
150g/5½oz radishes, thinly sliced
4 celery sticks, finely chopped
1 small bunch flatleaf parsley, finely chopped
salt and freshly ground black pepper
Recipe tips
Method:
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.
Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.
3 x 125g/4½oz middle-cut salmon fillets, skin on
1 lemon, juice only
16 cooked tiger prawns
500g/1lb 2oz baby new potatoes
4 tbsp olive oil
3 tbsp Dijon mustard
1 tbsp caster sugar
3 tbsp white wine vinegar
6 tbsp mayonnaise
1 bunch spring onions, thinly sliced
150g/5½oz radishes, thinly sliced
4 celery sticks, finely chopped
1 small bunch flatleaf parsley, finely chopped
salt and freshly ground black pepper
Recipe tips
Method:
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.
Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.
