Preparation time: 30 minutes
Cooking time: 30 minutes
500g Salmon Fillets
200g Natural Yoghurt
1 tbsp Mustard
2 tbsp Mayonnaise
1 tsp Dill
2 tbsp chopped Parsley
Cook the potatoes in boiling water for around 25 min. It’s important to not overcook them, so check them regularly.
Season the salmon with salt and ground black pepper and drizzle with lemon juice.
Preheat BBQ or pan and cook salmon for approx. 6 minutes each side or until it flakes easily with a fork.
Mix together the yogurt, mustard, mayonnaise and dill. Season with salt, ground black pepper and a dash of lemon juice.
Drain the potatoes, leave to cool a little and cut into chunks. Roughly chop the fish and fold together with the potatoes and dressing. Season to taste.
Arrange on plates and serve garnished with parsley.