Poached salmon, fennel, celery & caper salad
Serves: 4 Prep + cook: 25 mins
Ingredients
• 1 lemon, halved • 1 litre water • 500g salmon fillets • 600g baby new potatoes, sliced • 2 baby fennel bulbs, trimmed, halved, sliced very thinly • 2 red shallots, sliced very thinly • 2 celery stalks, trimmed, sliced thinly diagonally • 1 radicchio, outer leaves discarded, shredded finely • ½ cup low-fat Greek-style yoghurt • 2 tsp horseradish cream • 2 tbsp coarsely chopped fresh dill • 2 tsp baby capers in vinegar, rinsed, drained Method
1. Slice half the lemon. Bring the water and sliced lemon to the boil in a small deep frying pan over high heat. Season. Reduce heat to low, add salmon. Simmer gently for 10 mins, then transfer to a plate. Remove skin, flake flesh into pieces.
2. Boil,…
