Last week Helen and I lived the life of decadence. We dined out every night, sipped the finest wine in a chic Paris bar after a whimsical last-minute weekend getaway.
We went to the cinema, to the theatre to watch a comedy and then we hiked across through the English Lakes, stopping of at a warm pub for a pint of ale and Sunday Roast.
Except that of course we didn’t. We washed and cleaned and persuaded small mouths to accept “just one more mouthful” with using the currency of Peppa Pig yogurt.
Frankly (and generally of course I am) though, I wouldn’t change it for the world. It’s exhausting but so rewarding as any new parent knows. Damn, I’m turning in that party bore – I apologise.
I’ve been busy baking with the girls though. Well, I say baking with, more baking for. It was during this latest activity made the mistake of putting down the flour and then the unforgivable schoolboy error of TURNING AROUND FOR A COUPLE OF SECONDS.
This was the result my friends: 
How the hell does so much carnage happen in such a small space of time?
I arrived home from work the other night (having spent the day, unwittingly, with a paint print round the back of my shirt) to the normal rapturous welcome. With the little ones safely in bed, fully scrubbed, brushed and read to, I set about making this.
I don’t know why I’m posting this one as it’s embarrassingly easy to do but I guess it made me hanker after our trip to Copenhagen. A city I thoroughly enjoyed. I loved the simplicity of the Scandinavian food with its focus on ‘fresh’.
I much prefer hot smoked salmon for this as cured/cold smoked salmon would be too harsh for my taste. I’m also lucky to have a fishmonger down the road who hot smokes salmon daily.
- 1 large or two small hot smoked salmon fillet(s)
- 10 baby potatoes, skin on
- 1/2 an onion, finely diced
- 1 tbsp capers
- Peppery mixed leaves (rocket, watercress etc)
- 1-2 tsp of chopped dill – depending on how much you like it.
For the dressing (approximately – tweak to suit of course):
- 1 tbsp wholegrain mustard
- 1 tsp stronger mustard (dijon)
- 1 tbsp honey
- 1 or 2 pinches of salt
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
Halve the potatoes and boil them until just done (about 15 minutes).
Meanwhile, gently heat the salmon in a very low oven. You just want to warm it through not cooked it any more
Let the potatoes cool until they are just warm (blood temperature).
Toss the potatoes with the onion and capers and let them all come to the same temperature.
Flake the salmon and stir it into the potatoes.
Mix the dressing ingredients in an old jam jar and shake well. Spoon it over the potatoes/salmon until ‘dressed’ but not ‘drenched’ Add the dill and mix well but gently so as not to break the fish or potatoes too much.
Serve it all up on the leaves and relax for another day….
Food, Frankly 
The salmon salad sounds delicious. I know it’s in the future, but I’m sure you are going to have a blast when it comes to cooking with the girls 😉
Cheers MD, I’m trying, that’s for sure. Good to get them early before the “chicken nuggets and chips” becomes a permanent feature!
If you feed them good things early on they will try and reject junk food later 😉
I am so glad you posted this recipe, Phil. I never think to add salmon — hot, warm, or cold — to a salad. This is a reminder for me to do so — and to keep little ones away from the flour bin. 🙂
Thanks John – I thinks that’s sound advice….Must admit this is a bit of a favourite in this house, I’ll be forcing it on the little ones soon no doubt ;). I hope you give it a try, it’s a lovely balance of flavour.
Looks like parenthood is going well! I had a to make a Minecraft birthday cake this weekend. It was a nightmare. I intend blogging it but my oldest is going to show me how to photoshop the end result…
Ahh the beauty of modern photography! I take my hat of to you though Sir, that would be beyond me. Loving it – repetitive questioning, nose wiping and all 😉
Lovely salmon salad Phil. I know the feeling almost exactly. We are just back from 5 days in the south of France. I had boiled chicken on rice for my main meal today. More guilt needed.
Sounds wonderful Conor, would love to do the same…Thanks for that, I think there’s something to be said for simplicity sometimes – the Scandinavians seem to have it sorted (with maybe an exception for their flat-pack instructions…)
That is one perfect salad! I think you’re right about the richer salmon. Love your dressing.
Many thanks Mimi! So sorry for the tardy reply…
A lovely tasty easy salad that I also love,….hang in there with your beloved girls,…cooking, baking with or for them is fun & sometimes you must have some patience too! 😉
I know Sophie, you’re right… I make enough mess myself, even without the girls 😉 . Thanks for the comment!
Xxx 😆
A simple salad to make but the taste has to be delicious. A little flour must come into the lives of all who bake “with or for” little ones occasionally. 😀