Wild Alaska Salmon Dip with Roasted Sweet Potato Wedges
Ingredients
• 1 x 213g can red or pink wild Alaska salmon
• 1 x 200ml pot reduced fat crème fraiche
• 4 spring onions, finely chopped
• 1 tsp finely chopped green chilli
• 2 tbsp chopped fresh coriander or parsley
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 sweet potatoes, cut into wedges
• ½ tsp cumin seeds (optional)
Method
Preheat the oven to 200°C, fan oven 180°C, gas mark 6
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then mash the salmon with a fork
Add the crème fraiche, spring onions, chilli and coriander or parsley to the salmon and mix well.
Season with salt and pepper. Transfer to a serving bowl, then cover and chill until ready to serve
Spoon the olive oil into a roasting pan and add the sweet potato wedges, tossing them to coat. Roast for about 30 minutes, or until tender, turning them after 15 minutes and adding the cumin seeds at that point, if using. Serve with the salmon dip
Cook’s tip: Use regular potatoes instead of sweet potatoes if you prefer, though remember that they may take a few extra minutes to cook
