Hot-smoked salmon, double cress & potato salad platter

Hot-smoked salmon, double cress & potato salad platter

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(10 ratings)

Prep: 40 mins Cook: 30 mins


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: per serving (8)

  • kcal315
  • fat24g
  • saturates3g
  • carbs11g
  • sugars2g
  • fibre3g
  • protein15g
  • salt1.3g
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  • 400g small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g green bean
  • 12 quail eggs
  • 2 packs hot-smoked salmon, you want about 350g in total



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 5 spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 x 100g bags watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 head of chicory, broken into leaves



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 1 pot mustard cress, trimmed



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

For the dressing

  • 1 heaped tbsp wholegrain mustard
  • 1 heaped tsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp cider vinegar
  • 8 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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31st Jul, 2016
Great dish for a buffet. Didn't use the chicory, used hens eggs, but followed rest of recipe. Very easy to prepare and put together. Will definitely do again.
5th Feb, 2015
This is really delicious. I used lemon juice instead of cider vinegar and ordinary eggs, quartered, rather than quails eggs. Lovely.
28th May, 2014
Absolutely delicious! The dressing is superb.
22nd Dec, 2013
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
7th Apr, 2012
Went down a storm at a family gathering as a shared starter, really easy to make. Used hens eggs quartered rather than quails though.
28th Dec, 2010
A fabulous dish, perfect for fish eating "veggies" like myself! My family thought this dish was fantastic.'s picture
26th Jul, 2010
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.
11th Jul, 2010
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.
5th Jun, 2010
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!
18th Apr, 2010
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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