Smashed Potato Salmon Bowl

Method

1. Scrub the potatoes and put them, skins on, in a 18 cm pot. Cover with cold water and add 1 tsp salt. Bring to the boil over high heat, about 8 min, then lower to medium heat and simmer for 12 min. When a skewer slides in easily, drain and let them steam dry.

   Add in this stepBaby potatoes (about 4 cm across) 300 gSalt and pepper to taste

   high heat→medium heat

2. While they cook, make the sauce: stir the chopped dill, juice of half the lemon, honey, salt and pepper into the yogurt. Thinly slice the cucumber into half-moons, slice the red onion paper-thin and tear the romaine into bite-sized pieces.

   Add in this stepGreek yogurt 100 gDill 5 gLemon ½Honey 1 tspCucumber 100 gRed onion 30 gRomaine lettuce 120 gSalt and pepper to taste

3. Fold doubled foil into 1 tray(s) with 2 cm raised edges (two fillets per tray). Rub the salmon with a little olive oil, the smoked paprika and salt and set it in skin side down.

   Add in this stepAluminium foil (40 cm, for trays) 1Olive oil 1 tbspSmoked paprika ½ tspSalmon fillets (150 g each) 2Salt and pepper to taste

4. Put the tray on the grill over charcoal (medium heat), cover loosely with another sheet of foil and cook for 10 min. Take it off when the flesh turns opaque pink from the edges in and the centre flakes when pressed with a fork.

   charcoal (medium heat)

5. Put the boiled potatoes on a board and press each with the bottom of a cup to about 1.5 cm thick. Heat the remaining olive oil in a 24 cm pan over medium-high heat and fry the potatoes without moving them for 4 min until the undersides are brown and crisp, then flip and fry 3 min more. Season with salt.

   Add in this stepOlive oil 1 tbspSalt and pepper to taste

   medium-high heat

6. Fill bowls with romaine, cucumber and red onion, then add the potatoes and the salmon broken into large flakes. Spoon over plenty of dill yogurt and serve with the remaining lemon cut into wedges.

   Add in this stepLemon ½