While You’re Waiting …

Why the title? Because we found this very simple and healthy recipe while waiting for unico hijo’s doctor appointment on the “While you’re waiting …” page of a magazine.

My son was the one who found this recipe two years ago. While waiting at the medical centre, he was reading this Nutrition For Diabetics magazine. He is not diabetic, but the magazine choice was between this and girly fashion mags. Straight away, the “smoked salmon” ingredient caught his attention because he loves salmon. He asked me to ask the receptionist if we can photocopy the recipe so we can try it at home. I made my way to the woman at the counter and asked for what Miggy wanted. She was generous enough to just let us take home the magazine. Good thing because I found another good recipe from that magazine actually. What I particularly like about this recipe is the fresh lemon breadcrumbs you have to make from scratch. Very easy! And while toasting the breadcrumb mixture in the oven, you get a very refreshing kitchen scent. Another good thing about this recipe is that it is very healthy. You don’t need to add any salt as the smoked fish gives a beautiful flavour when mixed with the boiled potatoes coated with a simple salad dressing.Oh, I forgot to mention what the dish was! It was smoked fish salad with potatoes and lemon breadcrumbs. Ingredients

(Serves 4)


  • 500g salad potatoes (I used kipfler but it’s up to your personal liking)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons dry white wine
  • 1 teaspoon mustard (dijon-type or seeded)
  • 1 tablespoon extra virgin olive oil
  • 1 small clove garlic, finely chopped
  • 1 large brown shallot, finely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 500g hot-smoked fish, such as salmon or trout
  • 250g green beans, topped and left whole, blanched
  • 1/2 cup fresh basil leaves (optional)

Lemon Breadcrumbs

  • 1 cup fresh, fluffy breadcrumbs
  • 1 tablespoon freshly squeezed lemon juice
  • grated zest of 1 lemon
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons extra virgin olive oil


1.   Preheat the oven to 180C degrees.

2.   Boil the potatoes in water until tender and drain. Meanwhile, combine the lemon juice, wine and mustard in a large bowl until smooth. Add the oil gradually, whisking continually. Stir in the garlic, shallot and parsley. 

3.   Cut the potatoes in bite-sized pieces and stir into the dressing while potatoes are still warm. Toss well.4.   To make the lemon breadcrumbs, combine all ingredients in a large bowl, then spread on a baking sheet.5.   Toast in the oven until golden and crisp, about 8 minutes. Allow to cool and store in airtight container until ready to use.6.   Strip the skin off the fish and break into bite-sized pieces.7.   Add to the potato salad, together with the sliced beans and basil (if using). Sprinkle with the lemon breadcrumbs and serve immediately.

This entry was published on October 1, 2012 at 10:25 am. It’s filed under cooking, family bonding, food, Quick Meals, recipes, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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