Scandi Salmon With Horseradish Mayo

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into quarters, lengthways

Tip: waxy potatoes come in varying sizes so if yours are particularly big, cut them into smaller wedges

Add the potatoes to a pot, cover with boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Meanwhile, cut the cucumber in half lengthways, and then into strips

Cut the strips into small pieces and set aside in a mixing bowl

Pat the salmon dry and season it lightly with salt

Heat a pan (preferably non-stick) with 1 tsp [2 tsp] vegetable oil over a high heat

Once very hot, add the salmon, skin-side down

Cook for 2 min, then transfer the salmon (skin-side up) to a baking tray (use tin foil to avoid mess!)

Put the salmon in the oven for 7 min or until cooked through (it will turn opaque and flake easily with a fork when cooked)

Meanwhile, slice the spring onion[s] finely, discarding the root end[s]

Chop the dill finely, including the stalks 

Combine the mayonnaise and horseradish sauce with the white wine vinegar and a drizzle of olive oil

Season with salt and pepper - this is your horseradish mayo

Combine the drained potatoes with the chopped dill and a drizzle of olive oil

Combine the cucumber and chopped spring onion