Hot smoked salmon and potato salad

New potatoes and hot smoked salmon are a great combination. Try them with the veg below, or any others you like.

  • Gluten Free


250g new potatoes

100g green beans, cut into 3-4cm pieces

150g asparagus, cut into 3-4cm pieces

100g garden peas

200g kiln-roasted salmon, flaked

10 cherry tomatoes, halved

200g cucumber, cut into bite-sized pieces

handful pea shoots

handful mixed green leaves



3 tbsp crème fraîche

1 tbsp chopped dill, plus extra to serve

1 tbsp chopped chives

¼ tsp freshly grated horseradish

½ lemon, zest and juice

1-2 tsp whole milk (optional)


1. In a pan, boil the potatoes for 20 minutes. Drain; set aside to cool. Refill the pan with water and bring back to the boil. Add the beans, asparagus and peas; simmer for 1 minute. Drain, refresh under cold water and pat dry with kitchen paper.

2. In a bowl, toss the veg with the salmon, tomatoes, cucumber and leaves. Mix the dressing ingredients together in another bowl and season. (Stir in 1-2 tsp whole milk to loosen, if needed.) Fold the dressing through the salad, garnish with a little more dill and serve.

This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus cooling

Serves: 4 (or 6 as a starter)

Nutritional Info

Typical values per serving:

Energy 1,241kJ
Fat 17.4g
Saturated Fat 8.3g
Carbohydrate 17.1g
Sugars 5.3g
Protein 18g
Salt 0.6g
Fibre 3.9g

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4 stars

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This recipe was first published in Wed Apr 01 16:30:22 BST 2015.