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Salmon with watercress mash & dill sauce
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350g diced potatoes
2 tbsp Waitrose Half Fat Crème Fraîche
2 Waitrose Select Farm Salmon Fillets
60g bag Waitrose Watercress, Rocket & Spinach
1 tbsp chopped dill
salt & pepper to season
1. Boil the diced potatoes for 10 minutes until tender, drain and mash with the crème fraîche and season. Meanwhile, poach the salmon fillets for 7-8 minutes in a pan of water, then remove and discard all but 1 tbsp of the liquid. Add the watercress, rocket & spinach to the pan, and cook until just wilted then stir into the mash.
2. Place the salmon on a plate, heat the remaining crème fraîche with the chopped dill and spoon over the salmon. Serve with freshly steamed green beans and mange tout.
Typical values per serving:
This recipe was first published in March 2011.