Name: Summer salmon salad
Yield: 4 servings
Cuisine: Boil
Ingredients: 800.00 g salmon fillets; 250.00 ml stock weak, chicken; 4.00 fresh dill sprigs; 65.00 ml wine white; 2.00 lettuce butter; 12.00 baby potatoes boiled; 1.00 cucumber English, cubed; 16.00 mangetout sugar snap peas, blanched; 8.00 spring onions; 8.00 bacon rashers, crispy grilled; fresh dill

Recipe Disclaimer

Tap for method

Ingredients (11)

800.00 g	salmon — fillets
250.00 ml	stock — weak, chicken
4.00	fresh dill — sprigs
65.00 ml	wine — white

SALAD

2.00	lettuce — butter
12.00	baby potatoes — boiled
1.00	cucumber — English, cubed
16.00	mangetout — sugar snap peas, blanched
8.00	spring onions
8.00	bacon — rashers, crispy grilled
	fresh dill

Tap for ingredients

Method:

Wipe fish with a damp cloth and set aside.
In a large saucepan bring stock, dill and wine to boil. Add fish, reduce heat and simmer until cooked, 5 to 10 minutes (depending on thickness of fish fillets). Remove from stock and allow to cool.
Arrange salad ingredients on a large platter or on individual plates.
Top with salmon, dill and bacon (if used) and drizzle over a dressing made by mixing together a little natural yoghurt, wine vinegar or lemon juice, milled pepper, fresh dill and a pinch of sugar.
Serve with nutty wholewheat bread.