I think I have made this salad about 4 times in the last fortnight because it is THAT good! Such a fabulous marriage of flavours which are in part thanks to what I had left in the fridge, and in part thanks to my 'flavour thesaurus'. I purchased 'The Flavour Thesaurus' about a year ago when I was in Cardiff, Wales and it has been my best kitchen friend since. It's exactly like a regular thesaurus except with foods.
So you have potatoes in the fridge for example and a whole lot of random things in the cupboard but are unsure what to pair them with. You look up 'potato' in the flavour thesaurus and it gives you all the other flavours and foods that potatoes pair well with. It gives me an endless stream of inspiration and I love just flicking through it's pages even when I have nothing to cook and no meal to prepare.
Using that book gave me some of the ideas for this salad. Potatoes, crispy salmon, lemon, garlic, dill, olive oil, salt...YUM. This recipe also works beautifully with some homemade mayonnaise folded through it to make it really special. Get a glass of vino, layout a tablecloth and you're basically at a world-class restaurant!
...that is until you turn to see the dishes like I did haha! But you get my drift - it's pretty bloody special.
- 200g salmon, canned or cooked
- 5 kipfler potatoes, skin on, chopped and boiled
- 1 lemon, juice and zest
- 1/4 cup olive oil
- 1 tsp salt
- 1 medium/large zucchini, spirallised with skin on
- 2-3 tbs dill, fresh