Dill Salmon, Cucumber and New Potato Salad

Method

Make it happen

1. 01

   Wash the vegetables and prepare fresh fruit or herbs. Drain any canned or ready-to-eat ingredients, and keep uncooked seafood away from salad vegetables.

2. 02

   Boil potatoes for 15–20 minutes until tender, then drain and cool slightly.

3. 03

   Brush salmon with oil and bake at 190°C fan for 12–15 minutes until opaque and easy to flake.

4. 04

   Mix yoghurt, dill and lemon to dress the salmon and potatoes.

5. 05

   Assemble the salad in a large bowl or platter, check all cooked seafood or eggs are ready to eat, then serve four equal portions.