PRAWN, SALMON AND POTATO SALAD

PRAWN, SALMON AND POTATO SALAD

 

Serves 2

 

125g salmon fillet/steak

2 tsp lemon juice

4 tbsp plain yogurt

½ tbsp chopped dill

½ tbsp horseradish sauce

40g mixed peppery leaves eg rocket or watercredd

2 celery sticks, diced

150g leftover cooked new potatoes cut into chunks

100g cooked peeled prawns, defrosted if frozen

 

Put salmon in a microwaveable container, sprinkle with 1tsp  lemon juice and cover loosely with cling film. Microwave on high for 1-2 minutes  until cooked.  Grill or poach if you prefer.  Allow to cool then break into pieces.

Mix yogurt with remaining lemon juice, dill and horseradish.  Season to taste.

Put the salad leaves, celery, potatoes and prawns into a bowl, mix well. Top with the salmon, drizzle with the dressing.  Divide between two dishes and serve.