Salad with Salmon and Yogurt Dressing

Ingredients

• 300 g waxy young potatoes
• Salt
• 300 g cooked beetroot (vacuum packed)
• 150 g watercress
• 1 stalk Celery
• 400 g smoked salmon fillet (skinless)
• 250 g plain yogurt
• 100 g crème fraîche
• 1 tsp medium-hot mustard
• pepper (ground)
• Lemon juice

Instructions

1. 1.

   Wash the potatoes thoroughly and boil in salted water for about 30 minutes.

2. 2.

   Rinse, trim, and dry the watercress. Cut the beetroot into bite-sized pieces.

3. 3.

   Tear the salmon into large flakes. Wash, clean, and slice the celery thinly.

4. 4.

   Whisk yogurt with crème fraîche and mustard; season with salt, pepper, and a splash of lemon juice to make the dressing.

5. 5.

   Drain the potatoes, let them steam off heat, cool, and cut into bite-sized chunks. Gently mix with the remaining salad ingredients and dressing, taste and adjust seasoning. Plate the salmon and yogurt-dressed salad and serve.