• Weyand's Chef

Scottish Salmon and Potato Salad

Ingredients:

12 small new potatoes

1 lb. fresh asparagus

8 oz. salmon fillet

dill for garnish

freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons chopped fresh dill

2 teaspoons Dijon mustard

1/4 cup oil

3 tablespoons white vinegar

1 cup mayo


Preparation:

Scrub potatoes and cut in half. Cook in boiling salted water until almost tender. Snap ends from asparagus and place on top of potatoes, simmer (blanch) for 3 minutes. Drain potatoes and asparagus.


Poach salmon in simmering water for 3-4 minutes or until just cooked. Drain and cool.

Mix potatoes, asparagus and salmon together with dressing. Garnish with dill and black pepper.


Dressing:

Mix parsley, dill, mustard, oil, vinegar and mayo together until combined.


Recipe obtained from wrs.co.uk: Wester Ross Salmon.




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