Salmon, mangetout and baby potato salad with a curried corn and salmon roe dressing
This pretty salad tastes as good as it looks and is the perfect way to showcase the flavour of Alaska salmon. The fillets are gently steamed until tender and the roe is used in a lightly curried buttermilk dressing. The combination of the rich fish with the fresh mangetout and charred corn keeps this salad light yet satisfying for a summery lunch or dinner.
Ingredients
Metric
Imperial
Salmon
- 4 salmon fillets
- extra virgin olive oil
- 1 handful of chives, finely chopped
Salad
- 1kg waxy potatoes
- 75g of mangetout
- 1 fresh corn on the cob
Dressing
- 200ml of buttermilk
- 4 tbsp of mayonnaise
- 1 garlic clove, crushed
- 1 tsp curry powder
- 1 tbsp of lime juice
- 50g of salmon roe
- salt
- freshly ground black pepper
Method
Cook the potatoes in boiling salted water until tender, adding the mangetout towards the end of cooking time for 1 minute
- 1kg waxy potatoes
- 75g of mangetout
Place a lightly oiled steamer basket over a saucepan of simmering water and place the salmon fillets inside. Steam for 6–8 minutes or until the salmon is just cooked through
Char the corn under a grill, in a dry frying pan or on a barbecue, then (once cool enough to handle) slice the corn from the cob. Set aside
- 1 fresh corn on the cob
Combine all the ingredients for the dressing with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine
- 200ml of buttermilk
- 4 tbsp of mayonnaise
- 1 garlic clove, crushed
- 1 tsp curry powder
- 1 tbsp of lime juice
Slice the corn from the cob and combine with the dressing. Add the potatoes and mangetout along with the salmon roe
- 50g of salmon roe
Serve the steamed salmon with the potato salad on the side. Finish with some extra virgin olive oil and the chives
- extra virgin olive oil
- 1 handful of chives, finely chopped
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