This elegant starter is what the French call a ’salade composee’ – a salad where the elements are arranged separately. In this healthy example, salmon is served with a light potato salad and a healthy helping of greens. Serves 4 as a starter.
- 380g salmon fillet (one piece)
- 750g new potatos with skin on
- 3 shallots, chopped
- 80ml white whine vinegar
- 2 tablespoons Dijon mustard
- 10g fresh dill, chopped
- 220g radishes, cut into matchsticks
- 250g mixed leaves
- 1/2 teaspoon pepper to taste
Preheat the oven to 440 ° F (230° C). Place the salmon skin side down in a roasting tin. Roast for 10-15 minutes. Allow to cool before removing skin.
While the fish is roasting, cook the potatos in boiling water for 20 minutes. Drain the potatos, and once they can be handled cut into thin slices.
Mix the shallots, mustard, pepper and vinegar in a bowl. Add the warm potatos, tossing gently to combine. Before serving add the radishes and dill.
Slice the salmon into thin strips. Place the salmon, potato salad and salad leaves on a serving platter.