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Wild salmon, pickled gherkins, crème fraîche and dill

• olivemagazine

Published: October 29, 2015 at 9:42 AM

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Serves 4 as a starter or light lunch

A little effort

Total time: 20 mins

+ 1 hour draining

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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

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Ingredients

Nutrition

• 400g waxy new potatoes

• a small bunch dill

  chopped

• 100g (see below)  quick-pickled cucumber

• 400g wild salmon fillet

  skinned and diced to roughly 5mm

• 2 tbsp crème fraîche

To serve

• 1/2 cucumber

  peeled and thinly sliced

• 50ml white wine vinegar

• 50g 
golden caster sugar

Nutrition: per serving

• kcal357
• fat19.4g
• saturates7.4g
• carbs22.3g
• fibre1.8g
• protein22.5g
• salt0.2g

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Method

• 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.

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olivemagazine

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