400g baby new potato, halved
2 salmon fillet (about 250g)
150ml lactose free cream
½ pack dill, finely chopped
½ pack flat-leaf parsley, finely chopped
1 tbsp French mustard
100g radish, quartered
1 small handful watercress
Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water.
Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.
Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon.
Put the salmon on a baking sheet, season and top with the lemon slices.
Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
Mix together the lactose free cream, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half.
Toss together the cooled potatoes with the radish and dressing.
Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.
Recipe adapted from: Good Food