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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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  • Colonna Lemon Infused Extra Virgin Olive Oil

    Colonna Lemon Infused Extra Virgin Olive Oil


    From Marina Colonna’s Bosco Pontini Estate in Molise, comes this fruity, free-flowing extra virgin olive oil produced from handpicked olives and organically grown lemons. They are pressed together creating this verdant lemon infused extra virgin olive oil. Its lively citrus tang is fantastic with seafood, vegetables and over salads.

    Also available in a 250ml bottle, 1L bottle and 5L tin.

    Learn More
    $47.50
    109 -

  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa


    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those whole like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

    Learn More
    $13.90
    109 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons


    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

    Learn More
    $15.90
    109 -

  • La Chinata Smoked Paprika Sweet

    La Chinata Smoked Paprika Sweet


    From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

    Dulce paprika is smoky, tangy and adds flavour to roast vegetables, potato salad and rice or fish dishes.          

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 350g tin and 750g tin.

    Learn More
    $9.50
    109 -

  • Pons Caperberries

    Pons Caperberries


    The ripened fruit of the Spanish caper bush, preserved in brine and vinegar. Caper berries are great served as part of an antipasto plate or with smoked salmon on crostini.

    This product replaces the Romulo caperberries. It is the same product which has been rebranded from Romulo to Pons.

    Learn More
    $11.90
    109 -

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