Warm potato and salmon salad

Boil, steam or microwave the potatoes until tender, then drain.

Meanwhile, add the salmon to a large shallow pan of barely simmering water; simmer, uncovered, for about 4 minutes or until the salmon is almost cooked through. Remove the salmon from the pan and place on absorbent paper.

For the sour cream dressing, combine all of the ingredients in a bowl.

Slice the potatoes thickly and flake the salmon into chunks.

Carefully arrange the potato, spinach and salmon on serving plates; season with salt and black pepper then drizzle with the sour cream dressing. Or toss the potatoes, salmon and spinach in the sour cream dressing.

Not suitable to freeze. Suitable to microwave.