300 g Carisma potatoes, cut into 3cm pieces
50 g (2 cups) rocket leaves
1 small red capsicum, cut into strips
2 tbsp chopped dill
20 g drained baby capers
210 g canned no-salt-added red salmon drained skin and bones removed
1 tsp finely grated lemon zest
1 tbsp freshly squeezed lemon juice
2 tsp extra virgin olive oil
Freshly ground black pepper, to season
- Put potato in a small saucepan and cover with water. Cover and bring to the boil over a high heat. Reduce heat to medium and boil, partially covered, for 12-15 minutes or until potato is tender. Drain. Set aside for 10 minutes.
- Put potato, rocket, capsicum, dill and capers in a bowl. Toss to combine.
- To make dressing, put zest, lemon juice and oil in a bowl. Season with pepper and whisk to combine.
- Add dressing to salad with fish and toss to combine. Divide salad between serving bowls and serve.