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Cover - Hot Smoked Salmon & Potato Salad with Lemon Creme Fraiche Dressing

Hot Smoked Salmon & Potato Salad with Lemon Creme Fraiche Dressing

30 mins
243 cals per serving
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Donal's Notes

Boil some potatoes, flake the hot smoked salmon and you have the building blocks for a filling meal. Capers, salad leaves, soft boiled eggs can all be added to make a quick dish.

Ingredients

baby potatoes
baby potatoes
hot smoked salmon
hot smoked salmon
spring onions
spring onions
cucumber
cucumber
fresh dill
fresh dill
sea salt
sea salt
ground black pepper
ground black pepper
crème fraîche
crème fraîche
lemon
lemon
Dijon mustard
Dijon mustard

Equipment

Saucepan
Saucepan
Whisk
Whisk
Fork
Fork
Knife
Knife

Method

1

Place the potatoes in a pot of cold heavily salted water and bring to the boil over a high heat. Simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool before slicing in half.

2

For the dressing, whisk all the ingredients in a small bowl and season to taste with salt and pepper.

3

Assemble the potatoes in serving dishes, topping with hot smoked salmon, spring onions, cucumber slices and dill fronds.

4

Spoon generous dollops of the dressing over each plate and serve.

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