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Recipe

Roasted kipfler and salmon salad

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Roasted kipfler and salmon salad
  • 700 gram kipfler potatoes, scrubbed, halved
  • 2 tablespoon olive oil
  • 415 gram can red salmon, drained and flaked
  • 1 punnet cherry tomatoes, halved
  • 75 gram baby spinach leaves
Lemon and dill dressing
  • 1/3 cup light sour cream
  • 1/4 cup lemon juice
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon chopped dill

Method

Roasted kipfler and salmon salad
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Toss potatoes in oil in a large baking dish. Bake for 35-40 minutes, until tender and golden. Cool slightly.
  • 3
    In a large bowl combine salmon, cherry tomatoes and spinach leaves.
  • 4
    To make dressing, whisk all ingredients together in a jug.
  • 5
    Toss potatoes and dressing through salad mixture. Serve immediately.

Notes

If kipfler potatoes are unavailable, use the potatoes of your choice, scrub and cut into wedges.

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