Bay-crumbed salmon with creamed spinach & wild mushrooms
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday
Baked new potatoes with wilted wild garlic
Serves 6
Easy
Prep:
Cook:
plus cooling
Forage for wild garlic to make these baked new potatoes, they're a delicious side dish for meat and fish dishes. Swap the wild garlic for watercress, if you like
Skip to ingredients
- 800g new potatoesany larger ones halved
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp wholegrain or Dijon mustard
- 2 tbsp chopped parsley
- 2 tbsp fine capersdrained and chopped
- 100g wild garlicor watercress, roughly chopped
Nutrition: Per serving
- kcal176
- fat8g
- saturates1g
- carbs21g
- sugars2g
- fibre3g
- protein3g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
step 2
Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.
