Salmon, mangetout and baby potato salad with a curried corn and salmon roe dressing


This pretty salad tastes as good as it looks and is the perfect way to showcase the flavour of Alaska salmon. The fillets are gently steamed until tender and the roe is used in a lightly curried buttermilk dressing. The combination of the rich fish with the fresh mangetout and charred corn keeps this salad light yet satisfying for a summery lunch or dinner.

First published in 2023









Cook the potatoes in boiling salted water until tender, adding the mangetout towards the end of cooking time for 1 minute


Place a lightly oiled steamer basket over a saucepan of simmering water and place the salmon fillets inside. Steam for 6–8 minutes or until the salmon is just cooked through


Char the corn under a grill, in a dry frying pan or on a barbecue, then (once cool enough to handle) slice the corn from the cob. Set aside

  • 1 fresh corn on the cob

Combine all the ingredients for the dressing with some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine


Slice the corn from the cob and combine with the dressing. Add the potatoes and mangetout along with the salmon roe

  • 50g of salmon roe

Serve the steamed salmon with the potato salad on the side. Finish with some extra virgin olive oil and the chives

First published in 2023

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