The perk of having to spend so much time in libraries in Cambridge is that they look as pretty as this. For the last eight weeks of exam term, I can tell you that Newnham library was definitely not this empty. It was crammed with students of all subjects and years, at pretty much any time of day or night.
During that time, I don’t think cooking was at the top of many people’s to-do list, but for me, the knowledge of a delicious dinner was often the motivation I needed to get me through an afternoon studying proto-industrialisation or the Norman Conquest.
As much as I sometimes think I could survive on pasta alone, this potato salad and salmon quickly became a staple for me. Microwaving salmon may sound strange but it is by far the fastest and simplest way to cook salmon, perfect for those like me whose student kitchens are seriously lacking. The creamy potato salad may slightly counteract the healthiness of the salmon, but it is so worth it!
Quick Creme Fraiche Potato Salad and Salmon
- a handful of new potatoes
- 1 salmon fillet
- 2tbsps creme fraiche
- 1tbsp olive oil
- 1/2 lemon, juiced
- small handful of chives
Halve the new potatoes and boil for 15 minutes until just cooked.
A couple of minutes before the potatoes are ready, place the salmon fillet on a plate, season generously with salt, pepper and a squeeze of lemon juice, and cover with another upturned plate. Microwave for 1 minute 30 seconds, until pink and translucent.
Drain the potatoes and tip into a small bowl. Add the creme fraiche, olive oil, half the lemon juice and plenty of salt and pepper. Mix everything together and taste – adding more lemon juice for sharpness or salt to bring out the flavours. Snip the chives finely over the potatoes and stir again to combine. Serve with the salmon and some peas.