Nordic Dill Salmon and New Potato Box

Ingredients

• 320 g salmon fillet, skin on
• 400 g new potato, scrubbed
• 150 g green beans, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 150 g Greek yogurt
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 4 tbsp fresh dill, finely chopped
• ½ cucumber, thinly sliced
• 4 radish, thinly sliced

Method

1. 1.

   Bake the salmon — Heat the oven to 190°C. Sit the salmon skin-side down on a lined tray, rub it with 1 tbsp of the olive oil and season with half the salt and half the black pepper. Bake for 14-16 minutes, until the flesh flakes under gentle pressure but still looks glossy at the thickest point.

2. 2.

   Boil potatoes and beans — Meanwhile, boil the new potatoes in well-salted water for 15-18 minutes, until a knife slides into the largest one without resistance. Drop the green beans in for the last 3 minutes so they stay squeaky and bright.

3. 3.

   Crush and oil the potatoes — Drain, run cold water over the lot to stop the cooking, then drain again very thoroughly. Crush each potato lightly with the back of a fork so it splits but holds together, and toss with the remaining 1 tbsp olive oil.

4. 4.

   Whisk the dill dressing — Whisk the Greek yogurt with the Dijon mustard, lemon juice, chopped dill and the remaining salt and pepper. It should be thick but pourable — loosen it with a teaspoon of water if the yogurt is very firm.

5. 5.

   Flake and pack the boxes — Lift the skin off the cooled salmon and flake the fish into large pieces, keeping them chunky. Pack the potatoes, beans, salmon, cucumber and radish into two lidded boxes, keeping the wet cucumber in its own corner rather than sitting on the salmon.

6. 6.

   Chill before packing away — Spoon the dressing into two small separate pots and chill everything for at least 2 hours before it goes into a bag. The boxes keep 3 days in the fridge; pour the dressing over only at the table, or the potatoes soak it up and the beans go dull.