Creamy potato salad with salmon and prawns
Description
Mary Berry's potato salad with lightly cooked fish is light yet substantial and with lots of lovely contrasting textures. Perfect for a summer buffet.
Ingredients
- 3 x 125g/4½oz middle-cut salmon fillets, skin on
- 1 lemon, juice only
- 16 cooked tiger prawns
- 500g/1lb 2oz baby new potatoes
- 4 tbsp olive oil
- 3 tbsp dijon mustard
- 1 tbsp caster sugar
- 3 tbsp white wine vinegar
- 6 tbsp mayonnaise
- 1 bunch spring onions, thinly sliced
- 150g/5½oz radishes, thinly sliced
- 4 celery sticks, finely chopped
- 1 small bunch flatleaf parsley, finely chopped
- salt and freshly ground black pepper
Directions
- Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with kitchen foil.
- For the salad, put the potatoes in a pan of salted water and bring to the boil. Cook for 15 minutes, or until tender. Drain and slice each potato into quarters.
- Meanwhile, arrange the salmon fillets, skin-side down, on the prepared baking tray, squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, seal to make a parcel, and bake for 15 minutes, or until just cooked. Remove and set aside to cool, then remove the skin.
- For the salad, mix the oil, mustard, sugar and vinegar together in a large bowl. Add the hot potatoes and season with salt and pepper. Stir and set aside to cool.
- Add the mayonnaise, spring onions, radishes and celery, mix together well and check the seasoning. Stir in the remaining lemon juice.
- Flake the salmon into large pieces and gently stir into the salad with the prawns and half the chopped parsley. Spoon the salad onto a large platter and sprinkle with the remaining parsley.
