Plan your spring bbq menu
If you received our community newsletter you will have enjoyed the delicious Citrus Fish recipe, perfect for the warmer months.
This salad would make a great accompaniment and a sure hit at your next BBQ.
Smoked salmon and potato salad with dill
What You’ll Need
400g baby potatoes
125ml (1/2 cup) greek yogurt (soured cream)
1 small garlic clove, crushed
1tsp lemon juice
salt and freshly ground black pepper
1 handful fresh dill, chopped
1 spring onion, chopped
170g smoked salmon, torn into small pieces
Wash the potatoes, put them in a small pot and cover with water. Bring to the boil, reduce the heat, and simmer until the potatoes are soft, about 10 minutes or so. Meanwhile, prepare the yogurt dressing. In a small bowl, combine the yogurt, garlic, lemon juice and season with salt a pepper. Stir in about half of the dill.
Strain the potatoes and let them sit for a while to cool down. Arrange potatoes and salmon on plates, sprinkle with the remaining dill and spring onion. Finally, spoon over the yogurt dressing and serve.