Spicy Salmon and Potato Salad
Recipe by Ray McVinnie
2 Tbsp or , plus extra for drizzling
800g fresh salmon fillet, diced 3cm
900g new potatoes, washed and well scrubbed
2 handfuls rocket
1 diced 1cm
Sea salt and freshly ground black pepper
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.
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