Sweet leek, potato and salmon salad

Cooking Fish Sweet leek, potato and salmon salad

Need a new gourmet potato salad Here it is!

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat butter and oil in a non-stick frying pan over medium-high heat. Cook leek for 2 minutes each side or until golden. Season.
  2. Combine sugar and 40ml water. Add to the leek mixture. Cover. Cook for 2 minutes. Turn leek. Cook, uncovered, for 2 minutes or until tender and caramelised. Cool.
  3. Simmer potato in a large saucepan of salted water over medium heat for 10 minutes or until tender. Drain. Cool for 15 minutes.
  4. Whisk sour cream, lemon juice, mustard and remaining water in a bowl. Season.
  5. Combine the potato and half the dressing in a bowl. Arrange the potato mixture, leek mixture, salmon and watercress on a platter. Drizzle over the remaining dressing.

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20g butter
2 tsp olive oil
2 leeks, cut into 1.5cm-thick slices
1 tbsp brown sugar
45ml water
600g baby Cream Delight potatoes, halved
2 tbsp reduced-fat sour cream
1 tbsp lemon juice
1 tsp wholegrain mustard
150g pkt hot-smoked salmon, skin removed, flaked
1 cup watercress sprigs

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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