Health_Fitness_UK_August_2017

ecipe revamp
Scandi-style
salmon
This
easy but elegant starter
is a step up from the usual
smoked salmon on bread
H&F TIPS
DILL
This tangy-tasting
healing herb is
especially known for
its ability to boost
digestive health and
goes very well with
smoked fish, pickles
and yoghurt sauces.
✽
LEMON
Lemons are rich in
immune-boosting
vitamin C, and they
contain more heartbeneficial
potassium
than both grapes
and apples.
✽
WATERCRESS
These mineral-rich
leaves contain more
iron than spinach,
more calcium than milk
and more vitamin C
than oranges.
WORDS: Recipe taken from Milly’s Real Food By Nicola Millbank (Harper Collins, £20).
ADDITIONAL WORDS: Hally Houldsworth
HOT-SMOKED SALMON, WATERCRESS AND DILL POTATO CAKES
Serves 4
200g Désirée potatoes, scrubbed
1 tbsp olive oil
1 tbsp dill, finely chopped
Sea salt
Freshly ground black pepper
TO SERVE:
100g hot-smoked salmon
2 large handfuls of watercress
1 lemon, quartered
1 Using a vegetable peeler, shave the
potatoes into long ribbons. Pop them in
a bowl, season with a pinch of salt and
stir well. Gather up the potato ribbons and
squeeze out any excess water. Discard the
water, return the potatoes to the bowl along
with the black pepper and dill and stir well.
2 Heat the oil in a large frying pan over
a medium to high heat. Divide the potato
ribbon pile into four, and, using a round
pastry cutter as a guide, create four circular
potato cakes in the pan. If you don’t have
a pastry cutter, just (carefully!) mould the
cakes using your hands. Push them down
a little and cook for 4–5 minutes on either
side until golden brown.
3 Once cooked, remove the cakes
from the pan and drain on kitchen paper.
To serve, place the potato cakes on
individual plates, top with the salmon
and watercress and place a wedge of
lemon on the side.
Health & Fitness 31