Wild salmon, pickled gherkins, crème fraîche and dill
- Preparation and cooking time
- Total time
- + 1 hour draining
- A little effort
- Serves 4 as a starter or light lunch
Skip to ingredients
- 400g waxy new potatoes
- a small bunch dillchopped
- 100g (see below) quick-pickled cucumber
- 400g wild salmon filletskinned and diced to roughly 5mm
- 2 tbsp crème fraîche
To serve
- 1/2 cucumberpeeled 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
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.
