Salmon Salad

This salmon salad recipe is excellent as part of a buffet or a family meal.

These quantities will serve four people for a main course with bread and a mixed salad as side dishes.

You could easily make this an appetizer to serve 6 people or a buffet dish for 8 people.

It's simple enough to adjust quantities to serve more or less people.

You need some ready cooked salmon - or a can of salmon.

The dill dressing is one that you can use any time.

It can be prepared a few hours ahead of serving - just chill in the fridge and bring out about 20 minutes before serving to allow the flavor to come out.

Salmon Salad

1 lb (500g) cooked salmon
1/2 lb (250g) cooked peeled prawns (shrimp)
1 lb (500g) cooked new potatoes - sliced
1 bunch spring onions - finely sliced
bunch watercress
Dressing
250 ml (7fl oz) sour cream
2 tablespoons lemon juice
few sprigs of fresh dill - finely chopped
4 tablespoons milk
1 oz (25g) gherkins - finely chopped
1 teaspoon mustard - dijon or fine grain

Take a large bowl and flake the salmon - if you're using canned salmon, then remove the 'gungey bits'. You need pure pieces of salmon for this dish.

Mix the sliced potatoes and onion into the salmon and prawn.

Stir the dressing ingredients together.

Take half the dressing and mix into the salmon, prawn and potatoes.

Arrange the watercress over the serving plate.

Spread the salmon mixture over it.

Spoon the remainder of the dressing over and serve.

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