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Smoked salmon and potato salad (v)

salmon parmesan potato


Usually, when adapting a recipe for vegetarians, just leaving out the meat or fish seems like a bit of a cheat. But by omitting the smoked salmon here, and slightly increasing the amount of parmesan, you end up with an equally luxurious vegetarian version that - whilst different - is not at all inferior. But if you want some extra vegetarian oomph, a few preserved artichokes, roughly chopped, will make a fine addition.

 

Serves 4 as a starter

 

200g smoked salmon

a large bunch of flat leaf parsley

750g small waxy potatoes

4 spring onions

50g parmesan

juice of half a lemon

3 tbsps olive oil

1 tsp grainy mustard

 

Put a pan of water on to boil. Meanwhile, scrub the potatoes and cut into bite-sized pieces, leaving the skins on. Put the potatoes into a steamer and steam for about 15 minutes, until tender.

 

Heat a little olive oil in a frying pan, and tip the cooked potatoes in. Leave to fry for about 10 minutes, stirring occasionally. You are after slightly crispy, golden brown edges.

 

Whilst the potatoes are cooking, grate the parmesan coarsely and spread in a single layer on a piece of baking parchment laid on a baking sheet. Get an overhead grill hot and toast the parmesan until golden and melted. Keep an eye on it, it will burn in no time. Leave to cool, then peel the crispy sheet of cheese off the paper. Break into pieces about the size of a large coin.

 

Chop the spring onions into small rounds and the parsley coarsely. Tear the smoked salmon into large chunks and mix together with the onions, parsley and parmesan pieces. When the potatoes are browned in places, add them too. Grind over some black pepper; you probably won't need to add salt as the salmon and parmesan are already quite salty.

 

Mix the olive oil, lemon juice and mustard to make a simple dressing and pour over the salad. Toss gently and serve, either hot, or left to cool to room temperature.


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Photo by Kelsie Mortimer


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