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Hot-smoked salmon, double cress & potato salad platter

Hot-smoked salmon, double cress & potato salad platter

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving (8)
HighlightNutrientUnit
kcal315
fat24g
saturates3g
carbs11g
sugars2g
fibre3g
protein15g
low insalt1.3g
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Ingredients

For the dressing

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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

Rating: 5 out of 5.11 ratings
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