Boil potatoes in salted water for 10 mins until tender. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes,  salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter.

Break the hot-smoked salmon into large chunks, then scatter over the top. Finish by pouring remaining dressing over the top.

Recipe from Good Food magazine


500g new potatoes, halved

250g bag mixed salad leaves

bunch each parsley and mint, leaves picked and roughly chopped

140g radishes, thinly sliced

8 x hot-smoked salmon steaks, skin removed

For the dressing

3 tbsp lemon juice

125ml olive oil

1 tsp wholegrain mustard

2 red chillies

Low FODMAP Recipe

Hot-smoked salmon salad with a chilli lemon dressing

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