Smoked Salmon & steamed potato salad with lemon & parmesan

SMOKED SALMON & STEAMED POTATO SALAD WITH LEMON & PARMESAN

***

INGREDIENTS

  • SHROPSHIRE SMOKERY SMOKED SALMON:  SLICED
  • 750 g WAXY-FLESHED POTATOES (I.E PINK FIR APPLE)
  • 4 tbsp EXTRA VIRGIN OLIVE OIL
  • LARGE HANDFUL OF FLAT LEAF PARSLEY
  • 1 LEMON, GRATED ZEST & JUICE
  • 6 tbsp GRATED PARMESAN

METHOD

Wash the potatoes and rub well with your thumb to remove any loose flakes of skin. Put them into a  steamer basket and place over a suitably sized pan of boiling water. Cover & let the potatoes steam for 10-20 minutes or so, checking them with a skewer regularly.

shropshire smokery royal fillet of smoked salmon

Shropshire Smokery royal fillet of smoked salmon

While the potatoes are steaming away, slice your salmon 3 – 4 slices per person & make the dressing by putting the oil, chopped parsley and lemon zest and juice, salt and pepper in a small jar with a lid. Screw the cap on tight then shake to mix.

Put the parmesan in a single layer on a baking sheet. Get your grill hot, then let the cheese cook under it till pale gold. (Keep an eye on it – at first it will take ages then suddenly it will brown in seconds.)

Remove potatoes from the heat and slice each one in half length ways. Toss gently in the lemon and parsley dressing then dust with the grated, toasted parmesan.

Serve with the salmon layered on top

SERVES 4

 

 

 

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