Salmon Kipler Potato Salad
Salmon Kipler Potato Salad

At a glance
Serves 4

400g Atlantic salmon fillets, skinned & deboned
375g kipfler potatoes, washed, skin left on
100g sugar snap or snow peas
2 small tomatoes, cut into 8 wedges
1/3 cup small black olives
1 tablespoon salted baby capers, rinsed
50g baby rocket
1 tablespoon chopped fresh dill

500g (2 cups) Jalna Low Fat Greek Natural Yoghurt
2 tablespoons lemon or lime juice 
1 tablespoon horseradish 
Salt & cracked black pepper

  • Combine marinade/dressing ingredients. Pour half the mixture over the salmon and marinate for 30 minutes to overnight in the refrigerator.
  • Steam, microwave or boil whole potatoes until just cooked. Leave to cool slightly then slice thickly.
  • Place salmon on a baking tray lined with baking paper and cook in a moderate oven (180ÂșC) for 10 -15 minutes or until just cooked. Cool salmon slightly and break into bite size pieces.
  • Combine salmon with potatoes, sugar snaps, tomatoes, olives, capers, rocket. Pour remaining dressing over salad. Garnish with dill.
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