Delicious Summer Salmon Salad


400 g hot smoked salmon
800g Jersey Royals, scrubbed clean
200ml natural yoghurt
1 lemon
Extra virgin olive oil
½ a cucumber
½ a bunch fennel tops
½ a bunch fresh basil, (15g)


  1. Slice potatoes into small chunks. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until potatoes are nicely cooked.
  2. Meanwhile, make the dressing by mixing the yoghurt with the lemon zest and juice, a pinch of salt and black pepper and a lug of extra virgin olive oil.
  3. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave potatoes to cool.
  4. Peel and halve the cucumber lengthways, remove the seeds and cum into 0.5cm slices. Roughly chop the fennel.
  5. Add the cucumber and fennel to the potatoes, pick in the basil leaves and mix well.
  6. Once divided up the salad into even portions, flake over the smoked salmon. Drizzle with a little olive oil.

This recipe is taken from Jamie Oliver.