Salmon and Jersey Benne Salad

This quick recipe, using our canned salmon is good source of omega 3 for a healthy heart. Tasty too!

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-sodium-icon

Ingredients

  • 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

  • 1

    lemon, zest

  • salt and pepper to taste

Directions

  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.

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Foodie Tip

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

Nutritional Information*

(per serve) | (per 100g)

1480kJ

Energy

16.4g

Protein

25.4g

Total Fat

8.1g

Saturated fat

393mg

Sodium

212.5mg

EPA

297.5mg

DHA

15.1g

Total Carbohydrate

5.5g

Sugar

*Nutrition figures are averages only.

694kJ

Energy

11.9g

Total Fat

3.8g

Saturated fat

184mg

Sodium

99.4mg

EPA

139.2mg

DHA

7g

Total Carbohydrate

2.6g

Sugar

*Nutrition figures are averages only.