Recipe for Summery herb, salmon and spelt salad
Serves 4 to 6 people. The dill really makes this dish so don’t be tempted to skip it but the other herbs can happily swap for whatever is green and fresh.
2 salmon fillets
Sprig each of dill and parsley
3 black peppercorns
Half an onion (whole)
200g uncooked spelt (preferably wholegrain)
Half a cucumber, deseeded and chopped into small pieces
Yogurt and herb dressing
3 tbsp thick yogurt
1 Tbsp half fat creme fraiche
2 Tbsp parsley, finely chopped
2 Tbsp dill, finely chopped
1 Tbsp chives, finely chopped
Salt and Pepper to taste
Put the spelt on cook according to the packed instructions. Once the spelt is cooked rinse it under cold water immediately to prevent it from cooking further.
Place the salmon into a deep frying pan with the peppercorns, onion and sprigs of herbs. Add cold water until the salmon is just covered. Poach the salmon fillets by keeping heating until they are just below simmering point for five minutes. Remove the salmon from the pan and allow to cool.
Mix the yogurt, crème fraiche and herbs together to form a dressing.
In a large bowl flake the salmon (taking care to remove any bones you encounter) and add the cucumber and cooked, cooled spelt.
Add the dressing to the salmon, spelt and cucumber mix and season to taste.
Serve cold.