Dutch Salmon Bowl with Baby Potatoes, Cucumber and Mustard Dressing

• 400 g New potatoes, small
• 300 g Salmon fillet, skin on or skin removed
• 1 tbsp Rapeseed oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Greek yogurt
• 2 tsp Dijon mustard
• 1 medium Lemon
• 2 tbsp Capers
• 1 medium Cucumber
• 10 g Fresh dill

1. Heat the oven to 200°C (400°F). Put the potatoes in a saucepan, cover with cold water, add half the salt, and bring to the boil. Simmer for 12 to 15 minutes until tender, then drain well.
2. While the potatoes cook, put the salmon on a baking tray and rub with the rapeseed oil. Season with the remaining salt and the black pepper, then bake for 10 to 12 minutes until just cooked through and flaking. Leave to cool for 5 minutes so it stays juicy.
3. In a mixing bowl, whisk the Greek yogurt with the Dijon mustard and the juice of half the lemon. Finely chop the dill and stir most of it into the dressing, reserving a little to finish. Taste and adjust with more lemon juice if you like it sharper.
4. Slice the cucumber into thin half-moons. Roughly break the salmon into large flakes. Divide the warm potatoes and cucumber between two bowls, top with salmon, then spoon over the dressing and scatter over the capers and reserved dill.

Made this recipe? Rate it — a comment is optional.