Smoked Salmon & Baby Potato Salad with Crispy Fried Capers

Smoked Salmon & Baby Potato Salad with Crispy Fried Capers

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 5, 2020.
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Ingredients

Salmon & Vegetables

  • 400g baby potatoes, thinly sliced
  • 1 red onion, cut into 2cm wedges
  • 1 pack wood roasted smoked salmon, flaked into bite-size pieces
  • 1 pack green beans

Egg

  • 1 egg

Frisse

  • 1 pack frisse lettuce, roots removed & leaves separated
  • Juice of 1/2 lemon

To Serve

  • 1 pack capers
  • 1 pack caper crème

Steps

  1. Preheat oven to 220°C. Bring a small pot to the boil. Prep & start salmon & vegetables. Toss potatoes and onion on a lined oven tray with a drizzle of oil and season. Roast in oven for 20 minutes. Remove skin from salmon and break into bite-size pieces.
  2. After 20 minutes cook time, remove tray from oven, move vegetables to one side and add green beans and salmon to tray. Return to oven and cook for about 5 minutes, until beans are cooked and salmon is warmed through.
  3. Cook egg. Place egg in pot of boiling water. Cook for about 8 minutes. Drain and cool under cold tap. Peel egg and cut in half lengthways. Season. Cook for 10-12 minutes if you prefer hard boiled.
  4. Fry capers. Heat a drizzle of oil in a pot on medium heat. Add capers and cook for about 2 minutes, stirring often, until crispy. Remove from pot and drain on a paper towel.
  5. Prep frisse. Dress lettuce with lemon juice just before serving.
  6. Serve caper crème topped with vegetables, frisse and salmon. Top with egg, crispy capers and a drizzle of olive oil.

Nutritional Information

Energy 2832 kj
677 kcal
Protein 33.2g
Carbohydrate 40.0g
Fat 41.3g