Hot-smoked salmon, double cress & potato salad platter

Hot-smoked salmon, double cress & potato salad platter

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(6 ratings)

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Cooking time

Prep: 40 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8 as a main or more with other dishes

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

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
315
protein
15g
carbs
11g
fat
24g
saturates
3g
fibre
3g
sugar
2g
salt
1.3g

Ingredients

  • 400g small new potatoes
  • 100g green beans
  • 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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Method

  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.
  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.
  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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Comments

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katelancs's picture

I made this for an anniversary buffet last year. The fact that I could prep it so easily in advance, and that it was such a hit with all the family, led me to track it down for a Christmas buffet this year. I'm so glad I've found it - thanks BBC Good Food, I've made certain to add it to "My Good Food".

edwa453's picture
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Went down a storm at a family gathering as a shared starter, really easy to make. Used hens eggs quartered rather than quails though.

jacquisbarr's picture
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A fabulous dish, perfect for fish eating "veggies" like myself! My family thought this dish was fantastic.

samjking's picture
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I made this at the weekend as one of the dishes at a lunch party, everyone really enjoyed it, the dressing was a big hit. I couldn't get hot smoked salmon (bit behind the times where we live although Sainsbury's had an empty spot on the shelf where it should have been!) so I got some steamed salmon fillets instead. It was an easy but impressive dish, I'm not that keen on cold potatoes so I would consider leaving them out and serving some hot new potatoes with it next time. I will make it again but hope to get the hot smoked salmon next time.

bar958's picture
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This is an infinitely adaptable recipe. We prefer it with cold poached salmon rather than hot smoked which is rather hard and strong. I've replaced the beans with asparagus in season, the chicory with avocado or artichokes, the quails eggs with quartered hens' eggs, and added baby tomatoes. It still looks spectacular and tastes great.

Bravo for the Easter edition of Good Food (which this recipe came from). I've never read an issue with so many recipes that I wanted to try.

aitchey's picture

We made this for Mothers Day in March as a starter for 6 and it went down an absolute treat. Everyone loved it - I am making it again for an accompanyment at a BBQ tomorrow!

showlett's picture
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This is fantastic, really easy to put together and really tasty. I made this for a family buffet and there was not a scrap left.

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