Swedish Potato Salad and Salmon with a Horseradish Cream

Whenever I go home to Sweden, I'm constantly on the search for inspiring ideas ad recipes. I grab a handful of recipe cards at ICA, I flick through the magazines in every shop, and I raid the house for cookbooks...Okay I admit, I'm obsessed.

But, the food is so healthy and so good over there. They mix ingredients that no one back in Britain would have thought to have tried. I mean would you ever consider pouring some sauce over a beef stroganoff? Or serving blackcurrant jelly with chicken and a creamy sauce? Well, you should have it because it tastes great! but then again maybe that's the Swedish coming out in me.

So after my frantic hunting, I managed to find an old newspaper scrap with this sort of type of recipe. I have changed it a lot to what I think makes this dish worth having again and again. And super healthy and easy peasy.

Swedish Potato Salad and Salmon with a Horseradish Cream

Serves: 2

Ingredients

For the salad and Salmon

• 2 salmon fillets

• salt and black pepper

• 250g small potatoes, sliced

• 2 spring onions, sliced

• 130g cherry/plum tomatoes, sliced in half

• 2 handfuls rocket

• 150g cooked beetroot, sliced

• Dill

For the salad dressing

• 2tsp white wine vinegar

• 2tsp high-quality balsamic vinegar

• 1tsp wholegrain mustard

• 2tsp olive oil

• salt and black pepper

• Italian seasoning

For the Horseradish Cream

• 60g horseradish sauce

• 45g yoghurt

• 1tbsp mayonnaise

• 2tsp lemon juice plus 1/8tsp zest

• 1/2sauce tsp Worcestershire

• a few drops of Tabasco

Method

- Start by preheating the oven, to 180 degrees celsius/350F, and fan. line a baking tray and sprinkle the potatoes evenly on top. Pop them in the oven to bake for 45 minutes.

- 20 minutes before the potatoes are ready, line a deep-set baking tray and line it with tin foil. Add the salmon fillets and place them beside the potatoes or on the bottom shelf.

- 15 minutes before they're ready, mix all the sauce ingredients together in a small bowl.

- Then combine the dressing ingredients together in a ramekin.

- Prepare all the salad ingredients ( except the rocket ) and add them to a large bowl. Add the dressing and toss everything together.

- Place a handful of rockets in each bowl. Add 2 big spoonfuls of the salad on top.

- After the potatoes are puffed up, crispy and soft on the inside, sprinkle them over the salad.

- Once the fish is cooked through, remove it from the oven, scrape away the skin and place it on top of the salad with a nice dollop of the sauce on top and some dill.