Name: Salmon, Beet & Potato Salad
Total time: 11 min
Yield: 2
Ingredients: 280g vacuum-packed beetroot; 1 × 567g tin of peeled new potatoes; 2 tablespoons Greek yoghurt; 1 tablespoon wholegrain mustard (or jarred grated horseradish); 1 lemon; 1 bunch of dill (20g); 4 spring onions; ½ cucumber (160g); 2 × 90g fillets of hotsmoked salmon or trout; 4 multigrain Ryvita (or other crispbread); 1 tablespoon red wine vinegar; 1 tablespoon extra virgin olive oil

VMG Recipes