Baked salmon dill cucumbers with potato salad

Serves 6-8
Prep time: 25 minutes
Cook time: 15 minutes

1 side salmon skin on, bone out
½ orange, zested
1 tbsp smoked paprika
1 tsp fennel seeds
Salt and pepper
Olive oil

Danish potato salad
1kg new potatoes, scrubbed cooked
½  cup mayonnaise
½  cup sour cream
1 tsp dijon mustard
¼ cup chopped parsley
2 tbsp finely chopped shallots
¼ tsp ground white pepper
a good squeeze of lemon juice

Pickled cucumbers
½ cucumbers, very thinly sliced
2 tsp salt
¼ cup castor sugar
½ cup water
¼ cup white vinegar
2 ½ tbsp dill chopped, cucumbers
½ tsp yellow mustard seeds


  1. For the salmon season with orange zest fennel seeds, paprika and salt, drizzle with olive oil and pepper bake on a tray with lined with baking paper in an oven at 190c for 15-20 minutes. Remove and rest
  2. For the pickled cucumbers, toss the cucumbers in salt and drain in a colander for 10 minutes, squeeze out any excess liquid. Heat the sugar, water, vinegar, bay leaves and mustard seeds just until the sugar dissolves then combine with the cucumbers in a press-seal bag.
  3. For the potato salad, place the potatoes in a large pot and cover with cold water. Season well with salt and bring to a simmer. Simmer for 15 minutes or until a thin, sharp knife inserted into the potatoes comes away easily. Cool to room temperature then combine with the remaining ingredients.
  4. Serve the salmon with the potato salad and pickled cucumbers.

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