Salmon and Jersey Benne Salad


  • 1x 415g can (drained)

    Sealord Pink Salmon

  • 2-3 cups

    waxy potatoes, cut into bite sized pieces

  • 3/4 cup

    crème fraiche or sour cream

  • 3 tbsp

    olive oil

  • 6

    sweet gherkins, diced

  • 2

    shallots or spring onions, diced

  • zest of 1 lemon

  • salt and pepper to taste

Foodie Tip

To really impress friends or family add 1/2 cup diced chervil.


  1. To cook your potatoes, boil salted water in a saucepan and cook your potatoes until al dente or just firm to the bite.
  2. Drain the water from the potatoes and add your olive oil and season.
  3. Open your tin of Salmon and place into a large bowl, and flake with a fork. Add the crème friache, gerkins, shallots and zest of lemon. Lastly add your potatoes and mix together gently.
  4. Season with salt and pepper, fresh lemon juice and serve with fresh ciabatta.