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Summer salmon salad

Ingredients 12
Servings 4


  • 800
    salmon fillets
  • 250
    weak chicken stock
  • 4
    sprigs fresh dill
  • 65
    white wine
  • 2
    butter lettuce, washed and dried
  • 12
    baby potatoes, boiled
  • 1
    English cucumber, cubed
  • 16
    mangetout or sugarsnap peas, blanched
  • 8
    spring onions
  • 8
    rashers crisply grilled (optional)
  • fresh dill


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.

Read more on: fish/seafood

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