Salmon, mangetout and baby potato salad with a curried corn

Ingredients

4 salmon fillets

extra virgin olive oil

1 handful of chives, finely chopped

SALAD

1kg waxy potatoes

75g of mangetout

1 fresh corn on the cob

DRESSING

200ml of buttermilk

4 tbsp of mayonnaise

1 garlic clove, crushed

1 tsp curry powder

1 tbsp of lime juice

50g of salmon roe

salt

freshly ground black pepper

Directions

1. Cook the potatoes in boiling salted water until tender, adding the mangetout towards the end of cooking time for 1 minute

• 1kg waxy potatoes

• 75g of mangetout

2. Place a lightly oiled steamer basket over a saucepan of simmering water and place the salmon fillets inside. Steam for 6–8 minutes or until the salmon is just cooked through

• 4 salmon fillets

3. Char the corn under a grill, in a dry frying pan or on a barbecue, then (once cool enough to handle) slice the corn from the cob. Set aside

• 1 fresh corn on the cob

4. Combine all the ingredients for the dressing with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine

• 200ml of buttermilk

• 4 tbsp of mayonnaise

• 1 garlic clove, crushed

• 1 tsp curry powder

• 1 tbsp of lime juice

5. Slice the corn from the cob and combine with the dressing. Add the potatoes and mangetout along with the salmon roe

• 50g of salmon roe

6. Serve the steamed salmon with the potato salad on the side. Finish with some extra virgin olive oil and the chives

• extra virgin olive oil

• 1 handful of chives, finely chopped