Tashas Take Two

Okay, so I officially have a new favourite restaurant. Cue Tashas. Flip and I had a delicious breakfast there the other day for the first time, and I was lucky enough to be taken there for a business lunch a week or so ago, and I decided to feast on a quaint (what I thought would be quaint) salmon salad.

Let me just tell you something. NOTHING about Tashas is quaint. Except the decor. The people that frequents the place are extravagant, the coffees are deliciously sinful and the food! Don't get me started on the food. Fresh, crisp, tasty, colourful, EXTRAVAGANT! If you look up every over-the-top noun in the English dictionary, it will probably apply to this lovely spot!

I generally don't like fish, but I have developed a soft spot for salmon. It doesn't really taste like fish. 

Anyone agree?

And now, since my appetite is back, following my horrible flu,

I thought I would tackle this delicate, yet delicious, fish!

I found this wonderful recipe and I'm thinking I might try and make it this weekend.

Potato and salmon tumble

Salad

400 grams potatoes, unpeeled, cut into wedges

1 glug  olive oil

1 can salmon

1 medium red onion, sliced

1 medium avocado, diced

1 large tomato, chopped

15 grams rocket leaves

1 pinch salt and milled pepper

Dressing

3 tbsp  mayonnaise

1 tbsp tomato sauce

1 half lemon, juiced

• Preheat oven to 200°C
• Place potato wedges on a baking tray and toss with a little olive oil
• Season and bake for 30-40 minutes or until golden and crisp
• Toss salad ingredients and arrange on a platter
• Top with wedges and season to taste
• Mix dressing ingredients together and drizzle over salad

Another idea

• Use tuna or pilchards in place of canned salmon