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Hot smoked salmon and potato salad
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New potatoes and hot smoked salmon are a great combination. Try them with the veg below, or any others you like.
Serves: 4 (or 6 as a starter)
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.
Typical values per serving:
This recipe was first published in April 2015.