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Spicy Salmon & Potato Salad

Spicy Salmon & Potato Salad

Recipe by Ray McVinnie

Spicy Salmon & Potato Salad

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 , drained
1/2 cup chervil sprigs
Lemon wedges, for squeezing

Combine the smoked paprika and lemon infused EVO 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 the potatoes on a warm serving plate. Place the salmon on top, followed by the caperberries. Drizzle with lemon infused EVO and sprinkle with chervil. Serve with lemon wedges on the side.

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