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Ingredients
Method
- 500g baby potatoes
- 300g finely sliced fennel bulb
- 20g chopped dill
- 100g rocket and spinach salad leaves
- 4 fillets of poached salmon
- For the Dressing
- 2 oranges
- 1 lemon, juice only
- 3 tbsp olive oil
- 1 crushed garlic clove
- 3 chopped spring onions
- 2 tsp crushed fennel seeds
- ½ tsp sea salt flakes
- Boil the potatoes in salted water for 15 mins or until tender. Meanwhile, peel and chop the oranges over a bowl to catch all the juices, then whisk in the remaining dressing ingredients along with some black pepper.
- Drain the potatoes and, while they are still warm, roughly crush them into the orange dressing. Mix gently, leave to cool for 10 mins, then stir in the remaining ingredients and flake the poached salmon into the mixture. Pile onto plates and season before serving.
30 mins
4 serving
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