Summer Salmon Salad Recipe

We tried Jamie Oliver’s fabulous Summer Salmon Salad Recipe and here’s our version using Black Mountains Smokery produce.

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INGREDIENTS
• 800g Jersey Royals, scrubbed clean
• 200ml Llaeth Y Llan Natural Yoghurt
• 1 lemon
• Fino Extra Virgin Olive Oil
• ½ a cucumber
• ½ a bunch fennel tops and ½ a bunch fresh basil or parsley
• 2 x 190g Black Mountains Smokery Oak Roasted Peppered Salmon
• Halen Môn Anglesey Sea Salt to taste

INSTRUCTIONS
Bring a large pan of salted water to the boil and add the potatoes. Then bring back to the boil and simmer for 15 minutes until nicely cooked. Cut any large potatoes in half.
Meanwhile, make your dressing by whisking the yoghurt with the lemon zest and juice, a pinch of sea salt and black pepper and a lug of extra virgin olive oil.
Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave to cool.
Peel and halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel tops.
Add the cucumber and fennel to the potatoes, pick in the basil leaves or parsley and mix well.
Divide the salad evenly between four plates and flake over the peppered salmon. Drizzle with a little olive oil and enjoy our Summer Salmon Salad recipe.