This is the perfect dish for lunchtime on a summer’s day – it’s full of gorgeous fresh flavours, but doesn’t take too long slaving in a hot kitchen to put together. Fussel’s Classic English Herb Dressing is the ideal dressing for new potatoes, rich and creamy and full of flavour, so if you’re low on time you can just do that stage for a quick and delicious side. If not, try this twist on a tuna niçoise, with lightly poached salmon, soft-boiled eggs from the fabulous New MacDonald’s Farm, crunchy radishes and a good sprinkling of fresh coriander.
A note – I’ve given instructions for poaching the salmon but you can, of course, buy it already poached if you want a shortcut.
2 salmon fillets
For the poaching liquid: a bay leaf, a splash of white wine vinegar, a couple of black peppercorns & a pinch of salt
A double handful of little new potatoes
Fussel’s Classic English Herb Dressing
A bunch of fresh coriander
A handful of radishes
2 New MacDonald’s Farm eggs
A big bag of mixed salad leaves (I went for watercress, spinach & rocket)
1. First, poach the salmon. Fill a saucepan with enough water to cover the salmon (although don’t put the salmon in yet), and add the bay leaf, a splash of white wine vinegar, and a pinch each of black peppercorns and salt. Bring to the boil, then reduce the heat right down and simmer for ten minutes, to infuse the flavours of the herbs into the water.
2. Next, add the salmon fillets to the water, keeping it at a really low simmer, for 6 minutes, until the fillets have completely changed colour. Lift the fillets out and set aside for a moment, discarding the poaching liquid.
3. Now, cook the potatoes – simply pop in with some boiling water and a pinch of salt, for ten minutes. While the potatoes are cooking, do the eggs as well – put in enough boiling water to cover and do them for five minutes.
4. When the potatoes are done, drain the water and immediately dress them with a good dollop of Fussel’s, a pinch of salt and a little chopped fresh coriander. Meanwhile, when timer for the eggs goes, transfer them to a bowlful of cold water.
5. Finally, it’s time to assemble the salad. Flake the salmon fillets and chop any larger potatoes in half, then put in a large mixing bowl with the salad leaves and a bit more Fussel’s, and give it all a good mix.
6. To finish off, arrange the mixed salad on a big platter and top with the radishes and the eggs, peeled and cut in half lengthways. Sprinkle a little more fresh coriander on top before serving.