Hot-smoked Salmon Salad
By OcadoLife
Published on 02 January 2024
This Hot-smoked Salmon Salad from Celebrity MasterChef winner Lisa Faulkner is a real summertime treat. “Beetroot and creamy horseradish dressing are tried and tested partners with hot-smoked salmon,” says Lisa. “I’ve also added herby potatoes to give extra flavour and edamame beans for texture.” This Hot-smoked Salmon Salad from Celebrity MasterChef winner Lisa Faulkner is a real summertime treat. “Beetroot and creamy horseradish dressing are tried and tested partners with hot-smoked salmon,” says Lisa. “I’ve also added herby potatoes to give extra flavour and edamame beans for texture.” Looking for more salmon recipes? Look no further.
Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 1 pack (385g) rosemary and garlic potatoes
- 2 tbsp half-fat crème fraȋche
- ½ lemon, juiced
- 1 tsp horseradish sauce, (heaped)
- 100g cooked cocktail beetroot, quartered
- ½ cucumber, cut in half lengthways and sliced on the diagonal
- 85g edamame beans
- 130g mixed salad leaves
- 1 (160g) pack honey-roast hot-smoked salmon fillets
- 1 tbsp chopped dill
Method
Step 1
Cook the potatoes in the microwave following the pack instructions. Leave for a few mins until cool enough to handle, then cut in half and place in a large bowl.Step 2
Meanwhile, combine the crème fraȋche, lemon juice and horseradish sauce in a small jug and mix well; season to taste.Step 3
Add the beetroot, cucumber and edamame beans to the bowl with the potato, pour over the dressing and toss to combine.Step 4
Arrange the salad leaves on a platter with the dressed potato mixture. Flake over the salmon fillets, scatter with dill and serve