Salmon with home-made tartare sauce and crushed new potatoes with a "honey" and mustard dressing

This is a really simple and tasty fish dish to make, only slightly adjusted for the low-FODMAP diet. The honey in the honey and mustard dressing has been replaced with maple syrup, but while experimenting I found that maple syrup was much sweeter than honey, so much less of it is needed. Obviously adjust to your taste, but I found only about a teaspoon was needed. I use creme fraiche as my low-FODMAP guidelines allow it, but again if you are particularly sensitive to lactose then maybe subsitute it for soya yoghurt or something similar.

Serves 4

Ingredients

• 4 salmon fillets
• 250g bag spinach
• 2 tbsp crème frache
• juice of half a lemon
• 1 tsp capers
• 1-2 tsps chopped fresh or dried parsley

For the Potatoes and Dressing

• 500-600g baby potatoes
• 1-2 tbsp wholegrain mustard (adjust to your taste)
• 1-2 tsps maple syrup (adjust to your taste)

Method

• Preheat oven to 180 degrees/Gas Mark 4
• Boil the potatoes for 20 minutes until tender. Drain and set aside with the lid on to keep warm.
• Put the salmon fillets in the pre-heated oven for 20 minutes. Check after this time, and if your fillets are thicker then carry on cooking for another five to ten minutes.
• While the salmon is cooking, make the dressing for the crushed potatoes. Mix the mustard and maple syrup together and adjust quantities according to your personal taste. Set aside.
• Once cooked, leave to rest and then cook the spinach. Wilt the spinach for a minute or two.
• To make the sauce for the fish, put the crème fraiche, lemon juice, capers and parsley into a saucepan and heat gently for a few minutes, taking care not to boil. Season with salt and pepper to taste.
• Crush the potatoes with the back of a fork and mix in the dressing. Serve, with the salmon resting on a bed of the spinach. Enjoy!