Great British Salad – Inspired By Fish and Chips

Serves: 2

Ingredients

1 bag of crisp salad leaves
1 medium salmon fillet, poached, and flaked (warm)
2 medium sized potatoes cut into crouton sized pieces and fried until crisp and golden brown (warm)
4 tbsp olive oil
2 tbsp red wine vinegar
4 oz peas cooked and cold
1 spring onion finely chopped

Method

While the salmon is poaching, cook the peas and fry the potato croutons.

Mix the olive oil and red wine vinegar thoroughly and set aside.

Drain the potato croutons well on kitchen paper and keep warm. Drain the peas and run under cold water to cool. Flake the salmon.

Mix the warm potato croutons, warm flaked salmon and peas together and add to the salad leaves. "Toss everything together with the dressing (adjust amount of dressing to personal taste)and garnish with the spring onion."

Serve immediately.