Creamed salmon and watercress puree
Ingredients
- 200 g poached (cold) salmon
- 100 g crème fraiche
- 100 g watercress, roughly chopped
- splash of lemon juice
- 1 bunch of fresh dill, finely chopped
- salt, pepper to taste
Method
- Flake the salmon, add creme fraiche and dill. Mix well and pass through a fine-meshed sieve (with the back of a spoon). Add a small splash of lemon juice, season to taste. Refrigerate until ready to serve.
- In a saucepan bring salted water to the boil, add chopped watercress and boil for 1 minute. Drain (keep some of the cooking water) and place in blender with just a little of the cooking water, blend to a smooth puree, pass through a fine-meshed sieve, then season to taste.
- Serve creamed salmon chilled, with the watercress puree and some extra crème fraiche (if liked).
Variations
The watercress puree is a good savoury side for many other dishes, the creamed salmon goes well with many other vegetable dishes.