Atlantic Salmon Salad

INGREDIENTS

• 150g pack of The Meat Club Atlantic Salmon
• 500g baby new potato
• ½ cup plain low-fat yoghurt
• 2 tbsp freshly squeezed lemon juice
• ¼ tspn lemon zest
• 2 tbsp extra virgin olive oil (EVOO)
• ½ cup fresh parsley
• ½ cup fresh dill
• Salt and pepper

PREPARATION

1. Wash and brush the skin of the potatoes under running water. Keep whole or dice into desired pieces. Cook in a pan of boiled salted water for approximately 12-15 minutes until just tender.
2. Take the salmon out of the fridge and stand to reach room temperature.
3. In the meantime, combine the yoghurt, lemon juice and zest in a jar and shake well to blend. Season for taste.
4. Drain the potatoes and place in a large bowl. Poor over yoghurt dressing and stand for 15 minutes to allow the flavours to be absorbed. Toss to combine.
5. To serve the salad, place potatoes on a platter, open the salmon and flake into pieces discarding skin. Drizzle with EVOO and chopped parsley and dill.