Creamy Potato Salad With Salmon And Prawns Food

CREAMY POTATO SALAD WITH SALMON AND PRAWNS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
• For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
• Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
• For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
• Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.
• Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)