Salmon and New Potato Traybake

Name: Salmon and New Potato Traybake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. rapeseed or sunflower oil; 750 g baby new potatoes; 3 tbsp. chopped fresh tarragon leaves; Juice and zest 1 lemon, plus extra lemon wedges to serve; 2 tsp. Dijon mustard; 6 tbsp. créme fraîche; 1 tbsp. capers, drained and rinsed; 4 x lightly smoked salmon fillets; 200 g frozen peas

Lightly smoked salmon fillets add an extra layer of flavour to this fresh spring supper, but normal salmon fillets work equally well.You can also swap the tarragon for dill, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 16 August 2024

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Cal/Serv:

608

Ingredients

2 Tbsp.
rapeseed or sunflower oil
750 g
baby new potatoes
3 Tbsp.
chopped fresh tarragon leaves
Juice and zest 1 lemon, plus extra lemon wedges to serve
2 tsp.
Dijon mustard
6 Tbsp.
créme fraîche
1 Tbsp.
capers, drained and rinsed
4
x lightly smoked salmon fillets
200 g
frozen peas

Directions

1. Step 1Preheat the oven to 220°C (200°C fan) mark 7. Pour the oil into a large roasting tin and put in the oven to preheat. Cut the potatoes into evenly sized quarters and carefully transfer to the preheated roasting tin. Add 1tbsp of the tarragon and half of the lemon zest and season well. Toss to coat in the hot oil. Roast in the oven for 15min.
2. Step 2Meanwhile, put the leeks in a bowl and cover with freshly boiled water, set aside for 10min, then drain. For the dressing, whisk together the mustard, crème fraîche (use half-fat crème fraîche, if you prefer), capers, 2tbsp lemon juice, 1tbsp chopped tarragon and 1tbsp water to loosen, and season to taste.
3. Step 3After 15min, remove the potatoes from the oven (they should be almost tender – if not, return to the oven for an extra 5min) add the drained leeks, toss briefly and top with the salmon. Sprinkle over the remaining tarragon and lemon zest and season well. Scatter over the frozen peas and return to the oven for a further 8-10min, until the salmon is cooked through.
4. Step 4Drizzle with the dressing and serve with lemon wedges, to squeeze over.