Ready in 20 minutes

Serves 4

Drain a 418g can of wild Alaska salmon and set aside. Mix together 3 tablespoons each of sun dried tomato paste and lemon juice in a large bowl. Add to the bowl approximately 675 g / 11/2 lb of cooked new potatoes (preferably still warm), 1 tablespoon of capers, 1 thinly sliced small red onion, 6 halved cherry tomatoes, and a few tablespoons of olives. Toss gently to coat. Add the salmon chunks, season with salt and freshly ground black pepper and serve scattered with basil leaves.