Simon Rimmer Poached Salmon and Potato Salad Recipe Sunday Brunch

Simon Rimmer served up a tasty Poached Salmon and Potato Salad Sunday Brunch.

The ingredients are: 4 x 175g salmon fillets, 300ml light chicken stock, Peel from 1 lime, 12 white peppercorns, 500g tiny new potatoes, cooked, 150g edamame beans, 3 sliced spring onions and Handful watercress.

For the dressing: 100g mayo, 50ml rice vinegar, 30g wasabi paste, 75g set sour cream, Water to thin if necessary and Garnish with sesame seeds.


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