Tuesday, March 22, 2011

Smoked Salmon Salad with Potatoes and Crispy Capers




Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.



  • 350 g Potatoes
  • 1 tbsp Olive oil
  • 1 tbsp Capers, drained
  • 30g Arugula
  • 100g Smoked salmon
  • 2-3 tbsp Tzatziki


  1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
  2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
  3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.



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