Christmas

Warm salmon and potato salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 40 mins

Ingredients

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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 rocketarugulaX leaves
415g can pink salmon in spring water, drained, skin and bones removed, flaked
¼ cup finely chopped chives
lemon wedges to serve

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.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 28.1 g

Total fat 17.6 g

Saturated fat 4.2 g

Carbohydrates 28.6 g

Sugar 3.6 g

Dietary fibre 2.8 g

Sodium 830 mg

Calcium 200 mg

Iron 2.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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