Zesty yoghurt potato salad with salmon
PREP COOK TIME 35 MINUTES SERVES 4
1kg kipfler potatoes, scrubbed, halved lengthways
100g pancetta
1 tablespoon extra virgin olive oil
4 x 150g skinless salmon fillets, pin-boned
2 stalks (300g) celery, trimmed, leaves reserved,
sliced on the diagonal
ZESTY YOGHURT DRESSING
½ cup (140g) Greek yoghurt
½ bunch fresh chives, chopped finely, plus extra to serve
1 teaspoon finely grated lemon rind, plus extra to serve
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Cover to keep warm.
2 Heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy; drain on paper towel.
3 Wipe frying pan clean. Heat oil in cleaned pan over medium heat; cook salmon for 3 minutes each side for medium-rare or until cooked as desired.
4 ZESTY YOGHURT DRESSING Place ingredients in a screw-top jar; season to taste. Shake well.
5 Place potatoes in a large bowl with celery and half the Dressing; toss well to coat. Transfer potato salad to a large platter; top with flaked salmon and the pancetta, then sprinkle with extra chives and extra rind. Serve with remaining dressing.
Creamy chicken Caesar salad with croque monsieur baguette
PREP + COOK TIME 35 MINUTES (+ STANDING TIME) SERVES 4
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Denne historien er fra Issue 91-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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