1x 415g can (drained)
Sealord Pink Salmon
waxy potatoes, cut into bite sized pieces
crème fraiche or sour cream
sweet gherkins, diced
shallots or spring onions, diced
zest of 1 lemon
salt and pepper to taste
To really impress friends or family add 1/2 cup diced chervil.
- To cook your potatoes, boil salted water in a saucepan and cook your potatoes until al dente or just firm to the bite.
- Drain the water from the potatoes and add your olive oil and season.
- 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.
- Season with salt and pepper, fresh lemon juice and serve with fresh ciabatta.