New potato, salmon and asparagus salad

This makes a delicious spring lunch or supper.

Salmon with Jersey royalsSalmon with Jersey royals

  • 4 x supreme of salmon
  • 150g Jersey Royal new potatoes
  • 40g mayonnaise
  • 10g chives
  • 30g spring onions
  • 80g asparagus
  • 30g basil
  • 30ml olive oil
  • 20g shallots
  • 20ml white wine
  • 1 lemon
  • 3 bay leaves
  • 8 peppercorns
  • 1.5l water
  • Salt & pepper


  • Peel and slice the shallots, sweat in a saucepan in a little olive oil until tender with no colour. Add white wine, peppercorns, bay leaves and a couple of slices of lemon. Add water and bring to the simmer. Add a little salt.
  • Wash the Jersey Royals and place in a pan, cover with boiling salted water and return to the boil. Cook for approximately 18-22 mins depending on size. Once cooked, drain well.
  • At this stage, place the salmon in the poaching liquid and cook for approx eight minutes. Meanwhile finely slice the chives and spring onions and place in a bowl with the mayonnaise.
  • While still hot, place the Jersey Royal new potatoes on a chopping board and roughly slice. Mix with the spring onions, chives and mayonnaise, season with salt and pepper.
  • Place the asparagus in a pan of lightly salted boiling water and cook for four minutes. Drain.
  • Warm the basil in a little water then drain and liquidise with the olive oil, lemon and salt and pepper.
  • To dress, simply place the warm potato salad in the centre of a plate, arrange asparagus around then place poached salmon on top. Dress with a little basil dressing.


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