Phone: 
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.
Recipe Promise
We’re ensuring all recipes are as healthy as possible. But not only that. We have made sure that they are simple, affordable and most importantly - delicious. Read More.