| | Sweet leek, potato and salmon salad
Sweet leek, potato and salmon salad
Sweet leek, potato and salmon salad 4.3-5 9
  • Calories: 1210 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Heat butter and oil in a non-stick frying pan over medium-high heat. Cook leek for 2 minutes each side or until golden. Season.
  2. Combine sugar and 40ml water. Add to the leek mixture. Cover. Cook for 2 minutes. Turn leek. Cook, uncovered, for 2 minutes or until tender and caramelised. Cool.
  3. Simmer potato in a large saucepan of salted water over medium heat for 10 minutes or until tender. Drain. Cool for 15 minutes.
  4. Whisk sour cream, lemon juice, mustard and remaining water in a bowl. Season.
  5. Combine the potato and half the dressing in a bowl. Arrange the potato mixture, leek mixture, salmon and watercress on a platter. Drizzle over the remaining dressing.
Time for preparing:
20 min.


  • 20g butter
  • 2 teaspoons olive oil
  • 2 leeks, cut into 1.5cm-thick slices
  • 1 tablespoon brown sugar
  • 45ml water
  • 600g baby Cream Delight potatoes, halved
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon wholegrain mustard
  • 150g pkt hot-smoked salmon, skin removed, flaked
  • 1 cup watercress sprigs