POACHED SALMON, FENNEL, CELERY & CAPER SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

1 medium lemon, halved

1 litre (1000ml) water

500g salmon fillets

600g baby new potatoes, sliced

2 baby fennel bulbs (260g), trimmed, halved, sliced very thinly

(see below left)

2 red shallots (50g), sliced very thinly 2 celery stalks (300g), trimmed, sliced

thinly diagonally

1 medium radicchio (200g), outer

leaves discarded, shredded finely

1/2 cup (140g) low-fat greek-style

yoghurt

2 teaspoons horseradish cream 2 tablespoons coarsely chopped

fresh dill

2 teaspoons baby capers in vinegar,

rinsed, drained

1 Slice half the lemon. Bring the water and sliced lemon to the boil in a small deep frying pan over high heat. Season. Reduce heat to low; add salmon. Simmer gently for 10 minutes, then transfer to a plate. Remove skin; flake flesh into pieces. 2 Boil, steam or microwave potato until just tender. Keep warm.

3 Place the fennel, shallot, celery, radicchio and potato in a bowl.

4 Juice the remaining lemon half (you need 2 teaspoons of juice). Combine juice, yoghurt, horseradish and half the dill in a small bowl.

5 Serve the salad topped with fish. Drizzle with yoghurt dressing, then sprinkle with capers and the remaining dill.