Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
2
- 4 baby gherkins, sliced
- 1tablespoons horseradish cream
- 1/2 cup black tea leaves
- 2 salmon fillets
- 150grams green beans, halved
- 1/4 red onion, thinly sliced
- 2 radishes, thinly sliced
- 1/2 cup crème fraîche
- 1/2 cup basmati rice
- 2tablespoons brown sugar
- 1tablespoons lemon juice
- 500grams white mini potatoes
Nutrition per serving
5300kJ / 1260Cal
5300 Kilojoules or 1260 Calories
61% of daily energy intake*
Protein
13.5grams
Fat
24.6grams
Carbs
120grams
Sugars
45.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Line base of wok with a double layer of foil, allowing the edges to overhang. Combine tea, rice and sugar and spread in centre of foil. Grease a wire rack that fits inside wok. Heat wok for a few minutes until mixture starts to smoke.
Step 2 of 5
Meanwhile, season salmon and place onto rack. Cook, covered for 10 minutes. Remove from heat. Set aside for 5 minutes.
Step 3 of 5
Cook potatoes following packet directions. Cool. Cut into quarters. Put into a bowl and season. Cook beans in boiling water for 3 minutes. Drain. Refresh in cold water. Drain and add to bowl with potato. Add radish, gherkin and onion and toss gently.
Step 4 of 5
Combine crème fraîche, horseradish cream and lemon juice in a jug. Thin dressing with 1tbs warm water.
Step 5 of 5
Flake salmon into pieces. Pile potato salad onto plates. Top with salmon and drizzle over dressing. Serve.
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