Warm Salmon Salad with Baby Leeks and Capers

As a die-hard and unashamed fan of shabby chic, yummy mummy favourite, Skye Gyngell’s Petersham Nurseries, is a regular haunt of mine for weekend pottering.

The restaurant is more of a location for a special occasion but they also have a little café with salads, cake and tea - so, with this offering in mind, for lunch on Saturday we made this delicious light salad.

Warm Salmon Salad with Baby Leeks and Capers

Serves 8 

For the dressing, use the recipe here (makes extra)

800g baby leeks

600g baby new potatoes

2 tbsp groundnut oil (or other flavourless oil)

5 fillets of salmon (200g each)

8 eggs 

4 tbsp extra virgin olive oil

juice of 1/2 lemon

3tbsp capers (rinsed and patted dry)

2 tbsp flat leaf parsley, roughly chopped

Preheat oven to 200C & bring 2 pans of salted water to the boil

Cook new potatoes in boiling salted water until tender and keep warm.

Brush a baking sheet with groundnut oil, lay the salmon on top and cook for 10-12 minutes.

Trim leeks at base and top, cook in boiling water for 3-4 mins (retain water in pan). Drain and pat dry. Season well, drizzle with olive oil and lemon juice, lay in a shallow serving dish, toss with the new potatoes.

Boil eggs for 7 minutes in the leek water, when cool enough to handle, peel and slice in half.

Break up the salmon fillets into big chunks and discard the skin, lay on top of the leeks and potatoes, sprinkle over capers and parsley and drizzle over some dressing. Serve immediately.