Seared Salmon with a Watercress, Bacon and Potato Salad

Name: Seared Salmon with a Watercress, Bacon and Potato Salad
Cuisine: British
Ingredients: 2 × 175 g/6 oz fillets of salmon; 175 g/6 oz new potatoes; 85 g/3 oz streaky bacon; 60 ml/2 fl oz oil; 1 egg; 1 tsp wholegrain mustard; 1 tbsp white wine vinegar; 75 ml/2½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 85 g/3 oz watercress; 25 g/1 oz unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Great on a summer’s day, this quick and easy salmon dish is fantastic when eaten al fresco.

Ingredients

2 × 175 g/6 oz fillets of salmon
175 g/6

Europe
United Kingdom
Salad
Gluten-free
Summer

Method

Remove any skin, dark meat and pin bones from the salmon.

Cook the new potatoes in their skins in salted water until almost cooked then refresh and peel. Cut them into thick slices. Cut the bacon into lardons; blanch for a second in boiling water, refresh and drain. Fry them until crisp in 15ml/½fl oz of the oil.

Drop the egg into boiling water and cook for 4 minutes. Cool in co