Perfect for a light lunch, this salad is easy to prepare and can be adapted easily by using your favourite fish (prawns or mackerel, etc) and whatever leaves and vegetables are available. Serves 2
150g new potatoes, washed
100g green beans (or fresh veg of your choice)
2 tbsp olive oil
Knob of butter
1 fillet salmon
100g baby spinach leaves, picked through and washed
Bunch of flat leaf parsley, chopped
100g cherry tomatoes, halved
For the dressing
100ml crème fraiche
1 tsp Dijon mustard
1 tbsp white wine vinegar
2tbsp olive oil
Handful flat leaf parsley (or your choice of herb) chopped
Salt and freshly ground black pepper
- Boil the potatoes until just tender. Drain and set aside.
- Steam green beans over potatoes until just beginning to soften.
- Meanwhile, fry the salmon portion in the oil and butter until just cooked through.
- Put spinach and halved tomatoes into a large bowl.
- Make the dressing: whisk together crème fraiche, mustard, wine vinegar and oil. If it seems too thick add a drop of cold water. Stir in chopped parsley and, salt and pepper to taste.
- Mix together the warm cooked vegetables with the spinach and tomatoes. The heat from the warm vegetables should just wilt the spinach leaves.
- Flake salmon and add to other ingredients
- Arrange the salad on serving plates and spoon over the dressing.
- If you wish, grind a little more black pepper and add a few sprigs of parsley.
- Try not to overcook the potatoes and vegetables to preserve the fresh taste
- Vary by use different vegetables and herbs.
- Instead of salmon, try this salad with hot, chopped pieces of gammon or smokey bacon pieces.
© Jill Willis