Name: Scandi Salmon and Cracked Potato Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 500 grams (1 pound 2 ounces) new potatoes; 20 grams (3/4 ounce) unsalted butter; Small bunch of dill, finely chopped; 1 small red onion, thinly sliced; Juice of 1/2 lemon; 1/2 cucumber; 8 to 10 radishes; 200 grams (7 ounces) hot-smoked salmon; 1 tablespoon creamy horseradish; 2 tablespoons half-fat creme fraiche; Good squeeze of lemon juice; 1 to 2 tablespoons extra-virgin olive oil

Directions

Special equipment:

Saute pan with lid

In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.

Scandi Salmon and Cracked Potato Salad

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