Kiln Roasted Salmon & Potato Salad

These easy little bites are quick to make and are full of flavour. They keep beautifully in the fridge for up to 24 hours, so are definitely make ahead. The salmon mix is also delicious served on a toasted slice of sourdough with a handful of rocket or watercress.

Ingredients - makes 12

60 grams kiln roasted salmon 6 small new potatoes 2 tbsp creme fraiche 2 tsp chopped dill 1 small spring onion Zest of half a lemon Small handful broad beans Salt and pepper

Method

Steam or boil the potatoes. When cool enough to handle, cut them in half lengthwise and scoop out the middle, leaving a neat border of potato.

Flake the salmon, mix gently with the creme fraiche, dill, chopped spring onions, zest and seasoning.

Fill the potato halves with the salmon mix and place some double podded broad beans on top. Store, for up to 24 hours in the fridge.