Ingredients
1lbyukon gold,(about 3), or boiling potatoes
1cupfrozen peas
1lbsalmon fillets,skinless
1fennel bulb
½cupsour cream
¼cupmayonnaise
2tbspfresh chives,or scallion tops, chopped
2tbspolive oil
1tbsplemon juice
½tspsalt
¼tspfresh ground black pepper
¾lbwatercress,(2 bunches)
Preparation
Bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes. Stir in the peas and continue cooking for about 2 minutes longer, until the potatoes are tender. Drain thoroughly.
Fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer.
Add the salmon and simmer for about 10 minutes, until the fish is just cooked through. Transfer the salmon to paper towels to drain.
Cut or flake the salmon into bite-size pieces. Chop enough of the fennel fronds to make 1 tablespoon.
In a medium glass or stainless-steel bowl, whisk together the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt and pepper.
In a large bowl, toss the watercress with ¼ cup of the dressing and put the greens on plates. In the same bowl, gently toss the potatoes and peas, the salmon and the sliced fennel with the remaining dressing.
Top the watercress with the potato-and-salmon mixture.
Serve and enjoy!
