French · Lunch
Smoked Salmon and Potato Salad
A cold composed salad of flaked hot-smoked salmon over waxy new potatoes, dressed with a lemon-crème fraîche vinaigrette, capers, red onion and dill. Bistro-style, served chilled on a bed of watercress with the potatoes still warm enough to soften the dressing slightly.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
431Calories
28.1gProtein
22.2gFat
29.5gCarbs
5.2gSugar
4.3gFiber
1165mgSodium
85mgChol
10.2gSat Fat
1165mgPotassium
95mgCalcium
2.4mgIron
5.5mcgVitamin B12
42mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Halve the potatoes, thinly slice the red onion, and flake the salmon into large bite-sized pieces on a plate.
2
Boil
Place the potatoes in a small pot of salted water over high heat and boil for 12–14 minutes until a knife slides through with no resistance.
3
Whisk
In a small bowl, whisk together the crème fraîche, lemon juice, olive oil, salt and black pepper until smooth and pale.
4
Plate
Scatter watercress over a plate, spoon the warm potatoes on top, scatter the flaked salmon, capers, red onion and dill over, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g hot-smoked salmon
- 13 oz371g new potatoes
- 4 tbsp60g crème fraîche
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp capers, drained
- 2 tbsp2 tbsp fresh dill
- 11 small red onion
- 2 tsp2 tsp olive oil
- 22 small handful watercress
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
