A light and fresh fish dish dressed with a dill, parsley and mustard sauce- radishes and red onion give extra texture and flavour
Prep:15 mins
Serves 2
400g baby new potato, halved1 lemon2 salmon fillets (about 250g)150ml half-fat crème fraîche½ pack dill, finely chopped½ pack flat-leaf parsley, finely chopped1 tbsp French mustard½ red onion, finely chopped100g radish, quartered
STEP 1Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.STEP 2Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.STEP 3Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.
