Name: Hot-smoked salmon, double cress & potato salad platter
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 8 as a main or more with other dishes
Cuisine: British
Ingredients: 400g small new potato; 100g green bean; 12 quail eggs; 2 packs hot-smoked salmon you want about 350g in total; 5 spring onions trimmed; 2 avocados; 2 x 100g bags watercress; 1 head of chicory broken into leaves; 1 pot mustard cress, trimmed; 1 heaped tbsp wholegrain mustard; 1 heaped tsp clear honey; 3 tbsp cider vinegar; 8 tbsp olive oil

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Hot-smoked salmon, double cress & potato salad platter

Hot-smoked salmon, double cress & potato salad platter

Good Food team

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Serves 8 as a main or more with other dishes

Easy

Prep: 40 mins

Cook: 30 mins

A star rating of 4.9 out of 5.13 ratingsRate

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Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

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Ingredients

Nutrition

Units:

MetricUS

400g small new potato
100g green bean
12 quail eggs
2 packs hot-smoked salmon

you want about 350g in total
5 spring onions

trimmed
2 avocados
2 x 100g bags watercress
1 head of chicory

broken into leaves
1 pot mustard

cress, trimmed

For the dressing

1 heaped tbsp wholegrain mustard
1 heaped tsp clear honey
3 tbsp cider vinegar
8 tbsp olive oil

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Nutrition: per serving (8)

kcal315
fat24g
saturates3g
carbs11g
sugars2g
fibre3g
protein15g
salt1.3g

low

Method

step 1

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.
step 2

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.
step 3

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

Recipe from Good Food magazine, April 2010

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A star rating of 4.9 out of 5.13 ratings

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