Ingredients
Quantities will depend on the size of your family it won’t matter if you have more or less of any of the ingredients.
smoked Salmon, I purchased a prepackaged one here) you can use fresh salmon and cook it yourself, I often do.
new potatoes
fennel, bulb and fronds
perpetual spinach or baby spinach leaves
fresh corn cob
new season baby carrots
red bell peppers – these are sweet and juicy, so the family will love them!
slivered almonds
spring onions – 1 or 2 depending on quantity of overall salad, you just want to add flavour not overpower it
Lewis Rd cream cheese, this is only available in NZ so use your favourite
capers, just enough to sprinkle through not to overpower
The Village Press extra virgin olive oil Tuscan infused for dressing the salad
lemon juice
Prep your vegetables
Add potatoes to saucepan, cover with water cook medium heat, bring to the boil then allow to simmer until tender, take sour cream out of fridge and allow to come to room temperature.
Remove salmon from the fridge and allow to come to room temperature or if using fresh, gently cook in a nonstick frypan, BBQ or bake in the oven until just cooked through, underdone is better than overdone, it will continue to cook upon resting.
While the salmon and potatoes are cooking finely slice the fennel, bell peppers, spinach and spring onions.
With a sharp knife cut the kernels of the corn cob and discard cob, break the kernels up a bit keeping some I little clumps.
Now using a vegetable peeler hold you carrots and slice down the length of the carrot to create long thin strips, if your carrot is big enough you can stick a
small fork in the thick end to have a good grip on the carrot making it easier to peel the strips off.
Dressing for potatoes:
2 heaped Tsp of Lewis Road Creamery sour cream (why, because it is the best one, I have come across, it’s pure and natural with no additives) a good squeeze of lemon juice and a Tsp of chopped fennel fronds mix together well, taste it may require a small grind of pink Himalayan salt ~ be careful not to overdo the salt. Now add a little at a time of the Tuscan infused oil giving it a good whip up with your spoon, taste, and add a little more of either lemon juice or oil… to our taste. Set aside until potatoes have cooled to
Putting it together:
Firstly, the potato salad base, cut your cooled potatoes into bite size chunk and add to a bowl, gently fold through the dressing until the potatoes are coated.
In a large serving bowl add all the other vegetables and gently toss and combine.
Create a well in the middle and pile in your potato salad. Break up the salmon a little leaving a good size piece a for the center place around and slightly to the side of the potato salad (you want everyone to see it’s there) now sprinkle with some of you slivered almonds and drizzle over a little more of the Tuscan infused oil, being mindful no to overdo it, always better to add a little bit more after serving 😊
Have fun with this and enjoy! You can swap out the vegetables to your personal choice and salmon for other fish or meat even Tofu the choices become yours.
No Comments