Salmon and Jersey Benne Salad
This quick recipe, using our canned salmon is good source of omega 3 for a healthy heart. Tasty too!
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
- 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.
Foodie Tip
To really impress friends or family add 1/2 cup diced chervil.
Nutritional Information*
(per serve) | (per 100g)
1480kJ
Energy
16.4g
25.4g
Total Fat
8.1g
Saturated fat
393mg
Sodium
0.5g
212.5mg
297.5mg
15.1g
Total Carbohydrate
5.5g
Sugar
*Nutrition figures are averages only.
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