Salmon & beetroot potato salad with buttered rye crumbs

Step by Step

Step 1

Boil the potatoes for 15-20 minutes or until tender, then drain and set aside to steam dry. Meanwhile, put the crème fraîche, yogurt, capers and most of the dill into a big bowl. Season and stir. Chop the beetroot into bitesized chunks, then set aside on the chopping board.

Step 2

Scrunch the bread in your hands to make chunky breadcrumbs, then melt the butter in a small frying pan. Scatter the breadcrumbs and caraway seeds into the pan and stir to coat in the butter. Fry for 3-4 minutes, stirring regularly, or until crisp and slightly darker in colour. Tip onto a plate to cool.

Step 3

Halve or quarter the cooked potatoes and add to the bowl of dressing. Flake the salmon into large chunks, then add to the bowl of dressed potatoes and gently stir together to avoid breaking up the salmon too much.

Step 4

Just before serving, add the beetroot and watercress to the bowl and toss carefully to coat everything in the dressing. Sprinkle with the reserved dill fronds and breadcrumb mix.