Wild salmon, pickled gherkins, crème fraîche and dill

Wild salmon, pickled gherkins, crème fraîche and dill

  • serves 4 as a starter or light lunch
  • A little effort

This recipe for wild salmon with pickled gherkins, creme fraîch and dill is a perfect example of how quality ingredients prepared simply but well make a vibrant dish with clean flavours. This comes from The Camberwell Arms.



  • waxy new potatoes 400g
  • dill a small bunch, chopped 
  • quick-pickled cucumber 100g (see below) 
  • wild salmon fillet 400g, skinned and diced to roughly 5mm
  • crème fraîche 2 tbsp

To serve

  • cucumber 1/2, peeled and thinly sliced
  • white wine vinegar 50ml
golden caster sugar 50g


  • Step 1

    Boil the potatoes, with a sprig of dill, until tender. Drain well, leave to cool, then dice.

  • Step 2

    Toss the cucumber in a pinch of salt and leave to sit in a colander for at least 1 hour. Meanwhile, boil the vinegar and sugar for 1 minute and allow to cool. Add the cucumber to the liquid.

  • Step 3

    To assemble the dish, fold the potatoes, salmon and cucumber (without the pickling liquid, initially) the dill, and 2 tbsp crème fraîche together gently. Add another tbsp of crème fraîche if all the salmon and potato isn’t lightly coated.

  • Step 4

    Season, and if the flavour needs a lift, add a small amount of the reserved pickle liquid from the cucumbers. Serve cold with dark bread such as a rye crispbread or soda bread, and salted butter.

Nutritional Information

  • Kcals 357
  • Fat 19.4g
  • Saturates 7.4g
  • Carbs 22.3g
  • Fibre 1.8g
  • Protein 22.5g
  • Salt 0.2g