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Hot smoked salmon salad

Eating this will make you instantly want to be on a picnic blanket in the sunshine. It also makes for a great packed lunch.

This recipe was created by Emma Hatcher.
snow

SEASON

Spring/Summer

volume control

COMPLEXITY

Intermediate

fork

PREPARATION TIME

15 minutes

cooking time

COOKING TIME

15 minutes

dinner

SERVES

Serves 2

SeasonaSpuds_Hot_smoked_salmon_salad_2
SeasonaSpuds_Hot smoked salmon salad

Ingredients

  • 400g new potatoes
  • 100g natural yoghurt
  • 1 lemon
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • Sea salt and freshly ground black pepper
  • 50g watercress
  • 200g hot smoked salmon
  • 2 tablespoons capers, roughly chopped

For the quick pickled fennel:

  • 100g fennel
  • 1 1⁄2 teaspoons flaky sea salt
  • 1 tablespoon caster sugar
  • 3 tablespoons white wine vinegar

Method

1
Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes, or until the potatoes are tender.
2
To make the quick pickled fennel, thinly slice the fennel and add to a bowl. Sprinkle over the salt and sugar and massage well for a few minutes before squeezing out any excess moisture.
3
Move to a clean bowl, pour over the vinegar, stir well and leave to one side until ready to serve.
4
To make the lemon yogurt, combine the yogurt with the zest of ½ the lemon and 1 tablespoon of lemon juice. Stir through 1 tablespoon extra-virgin olive oil and season to taste.
5
Once cooked, drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and leave to cool.
6
To serve, divide the lemon yogurt between 2 plates, spreading it out with the back of a spoon. Toss the potatoes lightly with the watercress, hot smoked salmon and capers and place on top of the yogurt. Spoon over the pickled fennel and finish with a final drizzle of extra-virgin olive and a few lemon wedges.

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