Recipe: Sweet leek, potato and salmon salad
How to Make:
- 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.
- 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.
- Simmer potato in a large saucepan of salted water over medium heat for 10 minutes or until tender. Drain. Cool for 15 minutes.
- Whisk sour cream, lemon juice, mustard and remaining water in a bowl. Season.
- 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.
Servings:
4
Ingredients:
- 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
