Salmon & beetroot potato salad with buttered rye crumbs

Name: Salmon & beetroot potato salad with buttered rye crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 g baby new potatoes; 100 g creme fraiche; 2 tbsp natural yogurt; 1 tbsp nonpareille capers, drained and rinsed, roughly chopped; 25 g pack dill, leaves roughly chopped; 180 g pack waitrose baby beetroot with horseradish; 1 slice/s rye bread; 15 g salted butter; ½ tsp caraway seeds, lightly crushed; 170 g pack 2 Scottish poached salmon fillets, skin removed (or see tips); 80 g pack watercress, large stalks removed, leaves roughly chopped

A super simple way to elevate a seasonal classic – and no fish cooking to worry about. This would also make a very pretty starter or sharer for 4, with other dishes.

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Serves2
CourseLunch
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g baby new potatoes
100g creme fraiche
2 tbsp natural yogurt
1 tbsp nonpareille capers, drained and rinsed, roughly chopped
25g pack dill, leaves roughly chopped
½ x 180g pack waitrose baby beetroot with horseradish
1 slice/s rye bread
15g salted butter
½ tsp caraway seeds, lightly crushed
170g pack 2 Scottish poached salmon fillets, skin removed (or see tips)
80g pack watercress, large stalks removed, leaves roughly chopped

Boil the potatoes for 15-20 minutes or until tender, then drain and set aside to steam dry. Meanwhile, put the crème fraîche, yogurt, capers and most of the dill into a big bowl. Season and stir. Chop the beetroot into bitesized chunks, then set aside on the chopping board.
Scrunch the bread in your hands to make chunky breadcrumbs, then melt the butter in a small frying pan. Scatter the breadcrumbs and caraway seeds into the pan and stir to coat in the butter. Fry for 3-4 minutes, stirring regularly, or until crisp and slightly darker in colour. Tip onto a plate to cool.
Halve or quarter the cooked potatoes and add to the bowl of dressing. Flake the salmon into large chunks, then add to the bowl of dressed potatoes and gently stir together to avoid breaking up the salmon too much.
Just before serving, add the beetroot and watercress to the bowl and toss carefully to coat everything in the dressing. Sprinkle with the reserved dill fronds and breadcrumb mix.

Cook’s tip

For a great value option, try swapping the salmon for a 213g can wild red salmon, removing any skin and bones. Adding the beetroot and watercress at the last minute stops the salad going too soggy, and means the beetroot won’t have as much time to leach pink juices into the dressing.

Typical values per serving when made using specific products in recipe