Salmon Kipfler Potato Salad

Serving size: 4

400g Atlantic salmon fillets, skinned & deboned
375g kipfler potatoes, washed, skin left on
100g sugar snap or snow peas
2 small tomatoes, cut into 8 wedges
1/3 cup small black olives
1 tablespoon salted baby capers, rinsed
50g baby rocket
1 tablespoon chopped fresh dill

Marinade/Dressing
500g (2 cups) Jalna Low Fat Natural Creamy Yoghourt
2 tablespoons lemon or lime juice 
1 tablespoon horseradish 
Salt & cracked black pepper

Combine marinade/dressing ingredients. Pour half the mixture over the salmon and marinate for 30 minutes to overnight in the refrigerator.

Steam, microwave or boil whole potatoes until just cooked. Leave to cool slightly then slice thickly.

Place salmon on a baking tray lined with baking paper and cook in a moderate oven (180ºC) for 10 -15 minutes or until just cooked. Cool salmon slightly and break into bite size pieces.

Combine salmon with potatoes, sugar snaps, tomatoes, olives, capers, rocket. Pour remaining dressing over salad. Garnish with dill.

Recipe courtesy of Jalna