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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.



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15 minutes

cooking time


15 minutes



Serves 2


  • 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


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.
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.
Move to a clean bowl, pour over the vinegar, stir well and leave to one side until ready to serve.
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.
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.
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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