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Warm salmon and potato salad

  • Time to make: 40 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 650g new potatoes, scrubbed and cut into 2cm-thick pieces (about 2 cups)
  • cooking spray oil
  • ⅓ cup extra light sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 2 spring onions, trimmed and finely chopped
  • 2 tablespoons capers, drained and chopped
  • 2 teaspoons horseradish cream
  • 60g (half a bag) baby rocket leaves
  • 415g can pink salmon in spring water, drained, skin and bones removed, flaked
  • ¼ cup finely chopped chives
  • lemon wedges to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Preheat oven to 200ºC.

    2 Place potato in a large roasting pan and spray with oil. Gently toss to coat potato. Roast, shaking pan occasionally, for 30 minutes, or until golden and tender. Remove from oven.

    3 Meanwhile, place the cream, juice, onion, capers and horseradish in a jug and mix until well combined.

    4 Divide rocket and potato between serving plates. Top with salmon. Drizzle with dressing and sprinkle with chives. Serve immediately with lemon wedges.

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