Potato salad with salmon and fennel cream sauce
450 gr. boiled potatoes (peeled and cut into eighths)
1 cup frozen peas
450 gr. salmon fillet (clear)
1 fennel bulb (clean of leaves and cut the onion into thin strips)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 bunches watercress around 120gr. (remove tough stems)
In a large saucepan, boil the potatoes for 8 minutes, then add the peas and cook for 2 minutes. Tilt in a colander and pour over cold water. Allow to cool.
Meanwhile, cook the salmon, it will take 10 minutes. Place the salmon on paper towels, let cool. Then tear salmon fiber.
Chop the fennel finely so to get 1 tbsp. In a salad bowl, whisk together the sour cream, mayonnaise, chives, butter, lemon juice, chopped fennel, salt and pepper.
In a large bowl, toss watercress sauce and 1/4 cup portions and place. In the same bowl, gently mix the potatoes, peas, salmon and chopped fennel with the remaining sauce. Mix all the ingredients.