Smoked salmon bowl with potatoes, cucumber and horseradish yogurt

Ingredients

For 1 serving

• Potatoes250 g
• Smoked salmon90 g
• Cucumber100 g
• Mixed salad greens50 g
• Greek yogurt 2%60 g
• Horseradish5 g
• Chives3 g
• Extra virgin olive oil8 g
• Lemon juiceto taste
• Black pepperto taste
• Saltto taste

Contains: lactose, fish,

In season: May – August

Method

1. Scrub the potatoes well and cut them into pieces of about 3 cm, leaving the skin on if they are new potatoes. Put them in a pan of cold salted water, bring to the boil and cook over medium heat for about 15 minutes, until the tip of a knife slides in easily; drain and let them cool slightly.
2. Meanwhile peel and finely grate the horseradish and mix it with the Greek yoghurt, a few drops of lemon juice and some ground black pepper.
3. Wash the cucumber and slice it thinly; wash and dry the mixed salad leaves and dress them with the oil.
4. Cut the smoked salmon into strips and snip the chives.
5. Assemble the bowl with the salad, warm potatoes, cucumber and salmon, and finish with the horseradish sauce and chives.