(0 item) - $0.00

You have no items in your shopping cart.

Spicy Salmon and Potato Salad

Spicy Salmon and Potato Salad

Recipe by Ray McVinnie

Serves 6

1 tsp La Chinata sweet smoked paprika
2 Tbsp Colonna or Mas Portell lemon infused EVO , plus extra for drizzling
800g fresh salmon fillet, diced 3cm
900g new potatoes, washed and well scrubbed
2 handfuls rocket
2 Tbsp Julie Le Clerc harissa
4 pieces Julie Le Clerc preserved lemon diced 1cm
Sea salt and freshly ground black pepper
3/4 cup Romulo caperberries
1/2 cup chervil sprigs
lemon wedges for squeezing

Combine the lemon infused EVO and smoked paprika in a bowl. Add the salmon and toss to combine, rubbing the mixture into the fish. Place on an oven tray and bake at 180°C for about 8 minutes.

Boil the potatoes in plenty of well salted water until tender, drain well and lightly crush with a fork. Don't mash them. Add the rocket, harissa and preserved lemon. Season and mix well. Place on a warm serving plate. Place the salmon on top of the potatoes. Sprinkle the caperberries on top. Drizzle with lemon infused EVO and sprinkle with chervil. Serve with lemon wedges on the side.

Grid  List 

4 Item(s)

per page

Grid  List 

4 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.