Method
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

1. Preheat the grill to high. Put the green pepper, cut-side down, on a baking tray and grill until the skin has blackened. Put in a bowl and cover. Set aside for 10 minutes to allow the skin to steam off. Peel the skin away from the pepper and finely chop.
2. Meanwhile bring a saucepan of salted water to the boil over a high heat. Add the potatoes and cook for 15 minutes until the potatoes are tender.
3. Add the spring onions and cucumber to the pan, cook for just a minute or two, then drain well. Return the vegetables to the pan, along with the green pepper, and stir in the oil and season well. Cover and keep warm.
4. While the vegetables are cooking, preheat the grill and cook the salmon until it is evenly pink and flakes easily with a fork.

For the dill sauce:

5. To make the sauce, put the egg yolk in a bowl resting over a pan of simmering water. Add the lemon juice and whisk the two ingredients together. Season with a pinch of salt. Add a couple of cubes of butter and whisk in, gradually adding more butter until the mixture thickens. Continue until you’ve used up all the butter then stir in the dill.
6. Divide the warm cucumber and potato salad mixture among four plates, top with the salmon, then serve with the dill sauce.

Tip

This recipe was produced by the ‘Vegetables from Europe: We Care, You Enjoy’ campaign, which is designed to explain the care that goes into growing fresh produce and to encourage people to eat more vegetables.