Foodkit Recipe
Ray’s Poached Salmon and Potato Salad with Pickled Onion Dressing
Serves 2 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Onion (Red) | Peel and thinly slice |
| Caster Sugar | |
| Moscatel Vinegar | |
| Potatoes | Peel potatoes and dice into 3cm cubes |
| Green Beans | Cut the stalk ends off. |
| Rocket leaves | Use one handful. |
| Salmon Fillet | Remove the skin and if there are any bones, remove these. Break the fish into large bite-sized pieces. |
| Tomato | Core the tomato and dice into 2cm cubes. |
| Basil |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 15 mins | Put the red onion, sugar, pinch of salt, and Moscatel vinegar into a small bowl and mix well. Reserve for 15 minutes and then stir in the 2 tablespoons of olive oil. Then set aside once more. |
|---|---|
| Step 2 12 mins | Boil the potatoes in plenty of salted water until they become tender. Once they have reached this point, drain and allow to drip dry. At the same time, boil the beans for 2-3 minutes in salted water and then drain well. |
| Step 3 3 mins | Place the warm potatoes, beans, salmon, rocket and tomato on a serving platter. Spoon the reserved dressing over everything. Sprinkle some basil leaves on top, and serve. |
Follow Us