Smoked salmon & dill potato salad
About £0.97 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Potatoes600g
- Smoked salmon120g
- Dill15g
- Crème fraîche150ml
- Lemons1
- Capers20g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Boil the potatoes (600g) in salted water until tender (15 min). Drain and cool a bit.
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Mix the crème fraîche (150ml) with chopped dill (15g), capers (20g), a squeeze of lemon (1) and black pepper.
Kitchen note Take the pan off the heat a little before you stir in cream or crème fraîche so it doesn't split.
- Halve the potatoes and toss them in the dressing while still warm.
Kitchen note Dress the salad right before it goes on the table. Any earlier and the leaves go limp.
- Drape the smoked salmon (120g) on top.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.