Warm salad of poached Norwegian salmon, charred gem lettuce, confit potatoes and yoghurt dressing

Seafood from Norway

Seafood from Norway

Premium Supplier 16th November 2018
Seafood from Norway

Seafood from Norway

Premium Supplier

Warm salad of poached Norwegian salmon, charred gem lettuce, confit potatoes and yoghurt dressing

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Warm salad of poached Norwegian salmon, charred gem lettuce, confit potatoes and yoghurt dressing recipe.


  • For the potatoes:
  • 250g new potatoes, scrubbed and sliced ½cm thin
  • 1 tsp flaky salt
  • light olive oil for poaching
  • For the Norwegian poached salmon:
  • 400g piece of thick, skinless, boneless Norwegian salmon fillet
  • 1l vegetable stock
  • 100ml dry white wine
  • 2 strips of lemon zest
  • 10 black peppercorns
  • For the lettuce:
  • 4 small Little Gem lettuce, outer leaves removed and halved
  • 20ml olive oil
  • flaky sea salt and freshly ground black pepper
  • For the yoghurt dressing:
  • 75g full fat yoghurt
  • ½ tsp Dijon mustard
  • grated zest of ½ lemon
  • pinch of caster sugar
  • 25ml olive oil
  • flaky sea salt
  • To serve:
  • Lemon wedges


Salt the potatoes and allow to sit for 30 minutes, rinse well and pat dry. Place in a small saucepan and cover with light olive oil. Bring to a simmer and turn down the heat, cook really gently until just tender.
Combine the vegetable stock, wine, lemon and peppers and bring to a gentle simmer. Allow to infuse for 30 minutes. Season the Norwegian salmon with flaky salt on both sides and leave for 15 minutes. Wipe off any excess salt and place in the poaching liquid, making sure the fish is covered. Heat to 90℃ and then turn off the heat. Cover and leave the fish to cool in the poaching liquid for 15 minutes. Check the fish is just cooked, still pink in the centre.
Drizzle the oil over the cut sides of the lettuce and season well. Char in a ridged grill pan until well marked. Place a lid over the lettuce to allow it to wilt slightly.
Combine all the dressing ingredients and season to taste.
Remove the salmon from the poaching liquid and flake into large pieces. Place the lettuce in deep bowls, drain the still-warm potatoes and season. Scatter between the bowls. Divide the salmon between the bowls and spoon over the dressing.

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