I made this lovely salad for lunch a couple of weeks ago. The radish were from my garden, it's so exciting that I can now start using the produce from my garden to create meals.
2 salmon fillets
150ml half-fat crème fraîche
bunch dill, finely chopped
bunch flat-leaf parsley, finely chopped
1 tbsp French mustard
½ red onion, finely chopped
100g radishes, quartered
Heat oven to 200C. Put the potatoes in a pan and add the potatoes, bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.
Meanwhile, zest the lemon, set aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
Mix together the crème fraîche, dill, parsley, mustard, lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.