Serves 4 - 6
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
200 g (7 oz) crème fraîche
2 tablespoons lime or lemon juice
2 tablespoons chopped fresh coriander
salt and freshly ground black pepper
4 tablespoons olive oil
450 g (1 lb) cooked new potatoes, halved lengthways
1 red pepper, deseeded and sliced into 6, lengthways
1 yellow pepper, deseeded and sliced into 6, lengthways
1 large courgette, thickly sliced on the diagonal
175g (6oz) asparagus spears
* Drain the salmon. Remove skin and bones, if desired and mash thoroughly with a fork
* Add the crème fraîche, lime or lemon juice and coriander. Season with a little salt and pepper and spoon into a serving bowl
* For the vegetables, heat a char-grill pan. Pour the olive oil into a bowl, add all the vegetables and toss to coat. Char-grill the vegetables, a few at a time, until cooked. Alternatively, you can cook the vegetables under a hot grill for a few minutes instead
* Serve the vegetables, seasoned with freshly ground black pepper, as an accompaniment to the dip