Summery Potato Salad With A Fish Twist
Summery Potato Salad With A Fish Twist

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, summery potato salad with a fish twist. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Summery Potato Salad With A Fish Twist is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Summery Potato Salad With A Fish Twist is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have summery potato salad with a fish twist using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Summery Potato Salad With A Fish Twist:
  1. Make ready Potatoes, as many as you'd like, chopped into chunks,
  2. Get Fish fillet of your choice, cooked and flaked into chunks,
  3. Take Spring onions chopped finely, around 3,
  4. Prepare Orange bell pepper cubed small, I used 1/3rd a pepper,
  5. Make ready 1 large pickled gerkin/cucumber chopped finely,
  6. Get 2 large handfuls of curly kale,
  7. Take Equal parts Mayonnaise and salad cream, enough to coat potato,
  8. Get Dried dill to taste,
  9. Prepare 2-3 tbsp lemon juice,
  10. Prepare Salt and pepper to taste,
  11. Take 1 little cooking oil for frying
  12. Prepare To finish:
  13. Take 1 drizzle of extra virgin olive oil (optional)
Steps to make Summery Potato Salad With A Fish Twist:
  1. Heat a little oil in a pan and cook off the kale for around 3-4 minutes until wilted slightly and tender then remove from the heat and set aside. Boil some salted water in a large saucepan and cook the potatoes until tender, drain off and leave to cool for a few minutes. Season well with salt and pepper.
  2. Add the bell pepper, spring onion, gerkin and dill to the potatoes and gently combine. Next add the lemon juice, mayo and salad cream and again stir until the potatoes are coated.
  3. Lastly add in the kale and half the flaked fish and gently combine. Serve into your serving bowl then scatter over the remaining fish and season with more salt, pepper and dill. Drizzle over a little extra virgin olive oil if you desire. Enjoy! :)

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