Salmon with watercress mash & dill sauce


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.

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2138.024kJ
Fat 20.1g
Saturated Fat 4.8g
Carbohydrate 40.8g
Sugars 9.8g
Salt 0.5g

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This recipe was first published in Thu Mar 17 13:09:00 GMT 2011.