Roasted Cherry Chioca and Salmon Salad with Mustard Buttermilk Dressing
Smoked salmon trimmings and cherry chioca potatoes seved with a sumptious mustard dressing drizzled over a herb salad.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Salad | Bake | 30 mins to 1 hour |
Ingredients
- 350g pack cherry chioca potatoes, washed, cut in half lengthways
- 2 x 15ml spoons olive oil
- 120g pack herb salad
- ½ x 225g pack smoked salmon trimmings
- ½ x 284ml pot buttermilk
- 15ml spoon wholegrain mustard
- 15ml spoon honey
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the chioca in a roasting tin and combine with the oil, roast for 25-30 minutes, turning halfway through cooking.
Empty the salad into a suitable serving dish and toss in the salmon trimmings and roasted chioca potatoes.
Combine the buttermilk, mustard and honey. Then drizzle over the salad and serve.
