INGREADIENT

• 2 dried bay leaves
• 2 tsp fennel seeds
• 2 Litres Campbell’s Real Stock chicken
• 3 x 200 g salmon fillets skinless
• 800 g baby chat potatoes halved
• 1 red onion thinly sliced
• 1 cup fresh parsley leaves only
• 8 gherkins halved lengthways
• 1 tbs fresh dill chopped
• 1/3 cup Greek-style yoghurt
• 2 tbs lemon juice
• 2 tbs capers drained rinsed
• 1 sprig fresh dill *to serve *extra
• 1 lemon zested *to serve
• 1 pinch salt and pepper *to taste

Direction

1. Place bay leaves, fennel seeds and half the stock in a large saucepan. Bring to a simmer over a medium heat. Add salmon (see note). Cook, uncovered, for 5 minutes. Turn off heat. Stand, uncovered, for 10 minutes. Remove salmon from poaching liquid. Flake salmon into large pieces. Discard poaching liquid.
2. Meanwhile, place potatoes and remaining stock in a medium saucepan. Bring to a simmer over medium-high heat. Cook potato for 10 minutes or until just tender. Drain. Cool for 10 minutes.
3. Place potato, salmon, onion, parsley and gherkins on a large serving platter. Combine dill, yoghurt and lemon juice in a small jug. Season with salt and pepper. Drizzle salmon mixture with dressing. Sprinkle with capers and extra lemon zest and dill. Serve.