Hot-smoked salmon, double cress & potato salad platter

Latest comments and suggestions

• Sarah

  18 April 2010

  Sarah rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aitchey

  05 June 2010

  Aitchey commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bar958

  11 July 2010

  Bar958 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mampha

  26 July 2010

  mampha rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Silverfoxjake

  28 December 2010

  Silverfoxjake rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ciaobella13

  07 April 2012

  Ciaobella13 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Curlyb

  25 March 2013

  Curlyb rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/408619/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 as a main or more with other dishes

Preparation and cooking times

Prep 40 mins

Cook 30 mins

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

PER SERVING (8)

315 kcalories, protein 15g, carbohydrate 11g, fat 24 g, saturated fat 3g, fibre 3g, sugar 2g, salt 1.3 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.