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Roast salmon salad with eggs & watercress
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2 Waitrose Duchy Organic Scottish Salmon Fillets
3 tbsp olive oil (mild), plus 1 tsp
450g Essential Charlotte Potatoes
4 Waitrose Duchy Organic Free Range Large Eggs, washed, at room temperature
100g frozen Waitrose Duchy Organic Garden Peas
1 tbsp white wine vinegar
1 tsp Essential Dijon Mustard
Pinch caster sugar
6 cocktail gherkins, thinly sliced
1 continental salad onion, thinly sliced Chives, chopped, to serve
Waitrose Duchy Organic Wheat, Rye and Sunflower Bloomer, to serve
1. Preheat the oven to 200°C, gas mark 6. Put the salmon in a roasting tin, drizzle with 1 tsp oil, then roast for 20 minutes, until cooked through and opaque and the flesh flakes in the thickest part of the fillet. Set aside until warm.
2. Meanwhile, bring two large saucepans of water to the boil and add the potatoes to one and the eggs to the other. Lift out the eggs after 7 minutes, and cool under the cold tap. Cook the potatoes for a total of 25 minutes, then drain. Boil the peas in a small pan for 1 minute, then drain and cool under the cold tap. Set aside.
3. Peel and halve the eggs. Scoop out one yolk and put it in a small bowl with the vinegar. Whisk until smooth, then whisk in the mustard and sugar. Little by little, whisk in 3 tbsp oil to make a smooth, creamy dressing. Whisk in ½-1 tbsp cold water to loosen. Stir in the gherkins and season to taste.
4. Thickly slice the warm potatoes, then mound the watercress, peas and potatoes onto a platter and flake the salmon on top. Cut the remaining eggs into chunky pieces, season, and scatter over the salad, followed by the salad onion and chives. Finally, spoon the dressing over the top and serve with the bread while the potatoes and salmon are just warm.
Typical values per serving: