Seared Escalope of Salmon with a Potato & Spring Onion Salad, Capers & Brown Butter

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Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes

By Gary Maclean

Published 2022

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This is a quick and easy dish, using baby new potatoes to make a light and tasty salad.

Learning how to make brown butter is a great skill to pick up. Browning changes the whole dynamics of butter; it goes from something that is rich and creamy to sharp and nutty.


  • 300 g (11 oz) new potatoes
  • 4 spring onions, finely shredded


  1. Pop the potatoes in a pan, cover with water, add a pinch of salt and place onto the boil. Once boiling, turn down and simmer until tender. Be careful not to overcook. Drain and allow to cool naturally in the colander.
  2. Slice the potatoes and place in a bowl. Add the shredded spring onions, dill and cucumber.
  3. Bind this together with the crème fraîche.</