Salmon salad with buttermilk dressing

Yield: 2-3 servings

This delicious salmon and potato salad from Diana makes a terrific quick supper or light lunch dish

Ingredients:

• 500 g small waxy potatoes; Ulrike: Linda
• knob of butter, for frying
• 200 g salmon
• 8 rashers streaky bacon, chopped
• 200 g green beans, topped and tailed
• 300 g watercress, picked; Ulrike: cress
• 1 1/2 tbsp oil, Ulrike: sunflower

BUTTERMILK DRESSING

• 375 ml buttermilk
• 6 tbsp whipping cream; Ulrike: coffee cream
• 1 clove garlic, finely chopped
• 4 spring onions, finely sliced
• 4 tbsp chervil, finely chopped

Instructions

1. BUTTERMILK DRESSING: Combine the buttermilk, cream, garlic, spring onions, chervil and some freshly ground black pepper in a small bowl and set aside until needed.
2. Cook the potatoes in their skins in a large pan of boiling salted water until tender. Drain, if necessary peel them, add a knob of butter, then set them aside until needed.
3. Season the salmon well with salt and freshly ground black pepper. Heat a knob of butter in a frying pan and cook the salmon over a high heat for 2 minutes on each side, until it is really well coloured. Reduce the heat, cover the pan and let the salmon finish cooking in its own juices.
4. In a separate pan, cook the bacon for 2 minutes, then add the green beans.
5. Break the salmon up into very large flakes (you can either include the skin or discard it) and put it into a serving bowl.
6. Add the potatoes, bacon, watercress and beans and toss gently until combined. Drizzle over the buttermilk dressing and toss again.

total time: 30 minutes
preparation time: 10 minutes
cook/baking time: 15 minutes