Hot-smoked salmon salad with a chilli lemon dressing

Hot-smoked salmon salad with a chilli lemon dressing

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(49 ratings)

Prep: 20 mins Cook: 10 mins


Serves 8
This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal299
  • fat19g
  • saturates3g
  • carbs13g
  • sugars3g
  • fibre2g
  • protein21g
  • salt2.09g
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  • 500g new potato, halved
    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…

  • 200g pack asparagus tips



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 250g bag mixed salad leaves (including young beetroot leaves and watercress)
  • bunch each parsley and mint, leaves picked and roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 140g radish, thinly sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 8 x hot-smoked salmon steaks, skin removed
  • 4 spring onions, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

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

For the dressing

  • 3 tbsp lemon juice
  • 125ml 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 tsp wholegrain mustard
  • 2 red chillies


  1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.

  2. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

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Comments, questions and tips

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9th Aug, 2008
A winner!
28th Jul, 2008
Made it exactly as recipe. Tang from chili and lemon just right. Looks v attractive as well. ..and couldn't be easier.
20th Jul, 2008
A really delicious filling salad. Gnolias - I used supermarket bunches (20g) of the herbs to serve two people - but then I really like my herbs!
6th Jul, 2008
We loved this and will have again. Very quick and simple to prepare.
20th Jun, 2008
Sounds great but I haven't tried it yet. I do have a question though, to the Good Food team or to other users: how big is a bunch of parsley? Or mint for that matter? I'm fortunate enough to live near a fantastic fruit and veg market and the bunches I get there are huge...whereas the bags you get in the supermarket are around 15-20 grams...Of course I can judge for myself how much I want to use in any recipe but I am interested in what the recipe writers mean by "a bunch"!
15th Jun, 2008
Delicious. Made this for myself & my partner yesterday and he loved it. Will make this again when we fancy a salad.
9th Jun, 2008
Delicious! Didn't change an thing.
24th May, 2008
Lovely dressing! Although watch the chilli's - I found one was more than enough! Made it with chicken too!
14th May, 2008
This a great recipe, even if you have a partner who gets the wrong ingredients. It still tastes great with smoked salmon and the dressing is still fab without the chilli!
14th May, 2008
A very tasty summer salad which looks great on your plate. It's always nice to find a new asparagus recipe; one more reason to eat a lot of them in the season!


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