Lyndey Milan's fresh Poached salmon, pea and potato salad can be enjoyed with a medium-bodied textural white, varieties such as Pinot Gris, Fiano and Arneis are ideal.
400g baby cocktail potatoes (or kipfler), scrubbed
100g peas (fresh or frozen)
2 teaspoons salt
1 teaspoon white peppercorns
1 bay leaf
600g skinless salmon fillets (King or Atlantic), pinboned
200g pitted Kalamata olives
1 punnet baby qukes, sliced
60 g baby spinach leaves
2 tablespoons chopped flatleaf parsley
2 tablespoons chopped fresh dill
1 teaspoon chilli flakes (optional)
Grated zest and juice of 1 lime or lemon
2 tablespoons (40ml) extra virgin olive oil
¼ teaspoon caster sugar
Salt flakes and freshly ground black pepper, to taste
Recipe by Lyndey Milan
Photography by John Paul Urlzar
1. Cover potatoes with water in a medium saucepan, cover and bring to the boil, reduce heat to simmer and cook for 10 minutes or until tender. Add peas for the last two minutes. Drain, cool under running water, then drain well.
2. Meanwhile, in a large deep-frying pan, bring 1 litre water to the boil with salt, peppercorns and bay leaf. Simmer for five minutes for flavours to develop, remove from the heat, add salmon, cover and leave for 15 minutes, turning once halfway if water did not cover salmon. Remove with fish, slice carefully,drain on kitchen paper to cool; flake, removing any bones.
3. Leave cocktail potatoes whole, otherwise slice or quarter larger ones to bite sized and add to salmon, olives, baby cukes, spinach, parsley, dill and chilli flakes (if using) in a large bowl. Whisk together lime juice, zest, oil, sugar, salt and pepper. Add to the salad and toss gently. Serve immediately at room temperature. (Otherwise do not dress the salad or add the spinach until serving time.)
Lyndey’s note: left-over salmon, e.g. from roasted salmon side, can be used in place of freshly poached salmon.
Pinot Gris, Fiano or Arneis