HOT SMOKED SALMON SALAD
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Hot smoked salmon and a creamy pesto dressing add punchy flavours to this very simple meal. The warm potatoes make it an acceptable lunch or dinner for all seasons!

Plate of hot smoked salmon salad, with rocket, new potatoes, alfalfa sprouts, red onion, avocado and creamy pesto dressing.

If salmon isn’t a favourite in your household, there are several other options you could try. Smoked chicken would work well, or a combination of pan fried prawns and chorizo (yum!). Chicken tenderloins are also a good option, and a sprinkle of grated parmesan wouldn’t go amiss either!

Salads turned into proper, satisfying meals are a regular feature on our dinner table. If you enjoy these types of dinners too, you might like to check out some of these other recipes:

 

 

Happy salad eating! 🥗

 

PRINT RECIPE PDF
Plate of hot smoked salmon salad, with rocket, new potatoes, alfalfa sprouts, red onion, avocado and creamy pesto dressing.

HOT SMOKED SALMON SALAD

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 20 minutes
Serves: 4

Hot smoked salmon and a creamy pesto dressing add punchy flavours to this very simple meal. The warm potatoes make it an acceptable lunch or dinner for all seasons!

QUICK PRINT

Ingredients

POTATOES

  • 800 g new (baby) potatoes (1lb 12oz)
  • 1 Tbsp butter

SALAD

  • 1/2 large red onion (or 1 small)
  • 1 large avocado
  • 120 g baby rocket (4.2oz)
  • 60 g alfalfa sprouts (2.1oz)
  • 200 g hot smoked salmon (7oz)

DRESSING

  • 1/3 cup chunky basil pesto dip (80g)
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 2 Tbsp cold water
  • 1/2 tsp sugar

Instructions

  1. COOK POTATOES

    Place potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15 minutes, until tender.

  2. MAKE SALAD

    Meanwhile, thinly slice red onion and slice avocado. Divide rocket between individual serving plates and top with sprouts. Add red onion and avocado slices. Use your hands to flake the hot smoked salmon over the top.

  3. PREPARE DRESSING

    In a medium-sized bowl, whisk together pesto dip, yoghurt, water and sugar. Season to taste with salt and pepper.

  4. SERVE

    Drain potatoes well and dot butter over the top to melt. Season with a little salt and pepper. Arrange on top of the salads. Drizzle salads all over with pesto dressing.

Recipe Notes

WINE MATCH: An oak-aged Chardonnay.
GLUTEN-FREE OPTION: Make sure salmon and pesto dip are gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like salmon, smoked chicken would be a good alternative (feel free to pan fry it first if you prefer it warm). Other good options are pan fried prawns and chorizo (yum!), or chicken tenderloins. Smoked salmon is a lot richer, so you would need to increase the weight of these other options to between 300-450g / 10-16oz.
STORING AND REHEATING: Keep potatoes separate from the rest of the salad. Reheat in the microwave before adding to the salad and serving.

 

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