Salmon and Tiger Prawn Potato Salad with Fresh Herbs and Lemon

This colorful salad is light yet satisfying, with a pleasant contrast of textures and fresh flavors. It’s ideal for a summer buffet — serve with green salad leaves for a complete dish.

Mary Berry recipes
From Mary Berry’s Absolute Favourites

Ingredients

• 3 x 125g/4½oz middle-cut salmon fillets, skin on
• 1 lemon, juice only
• 16 cooked tiger prawns in their shells

For the salad

• 500g/1lb 2oz baby new potatoes
• 4 tbsp olive oil
• 3 tbsp Dijon mustard
• 1 tbsp caster sugar
• 3 tbsp white wine vinegar
• 6 tbsp mayonnaise
• 1 bunch spring onions, thinly sliced
• 150g/5½oz radishes, thinly sliced
• 4 celery sticks, finely diced
• 1 small bunch parsley, chopped
• salt and freshly ground black pepper

Method

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line a baking tray with aluminium foil.

2. For the salad, place the potatoes in a pan of salted water and bring to the boil. Cook for about 15 minutes, or until tender. Drain and slice each potato into quarters.

3. Meanwhile, place the salmon fillets skin-side down on the prepared baking tray. Squeeze over half the lemon juice and season with salt and pepper. Cover with another sheet of foil, sealing to form a parcel, and bake for 15 minutes or until just cooked. Remove and set aside to cool, then peel off the skin and flake the fish into large pieces.

4. In a large bowl, whisk together the olive oil, Dijon mustard, caster sugar and white wine vinegar. Add the hot potatoes, season with salt and pepper, and toss so the warm potatoes absorb the dressing. Set aside to cool slightly.

5. Stir in the mayonnaise, spring onions, radishes and celery, then taste and adjust seasoning. Mix in the remaining lemon juice.

6. Fold half the chopped parsley through the potato salad, then spoon the mixture onto a large platter. Arrange the flaked salmon on top and sprinkle with the remaining parsley. Peel the shells from the tails of the prawns, leaving the heads on, and arrange them in a line across the top for a decorative finish.

Recipe Tips

Tip 1: The potato salad can be made a day ahead without the sliced radishes; store it in the fridge and add the radish, freshly cooked salmon and prawns up to four hours before serving.

Tip 2: Tossing the warm potato slices in the dressing helps them absorb more flavor.

Tip 3: Middle-cut salmon are the thicker fillets from the centre of the fish and are ideal for this recipe.