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HOT SMOKED SALMON POTATO SALAD

Servings: 4

Hands On Time : 5–10 minutes

Cooking Time: 15–20 minutes

Ingredients

600g new potatoes

6 free range eggs

4 hot-smoked salmon fillets (about 300g), flaked

Small bunch of dill, chopped

Small bunch of chives, snipped

100g bag mixed leaves

½ red onion, thinly sliced

Handful baby kale

Good squeeze of lemon juice

Core ingredients

1 tsp Dijon mustard

2 tsp white wine vinegar

3 tbsp extra-virgin olive oil

Sea salt and black pepper

Instructions

1. Put the potatoes into a large saucepan of salted water. Bring to the boil and simmer gently for 10–15 minutes until just tender. 7 minutes before the end off cooking time add the eggs to this. Once cooked remove the eggs to a bowl of ice cold water, drain the potatoes and allow to cool a little before slicing the potatoes in half and placing them in a large bowl.

2. Whisk together the mustard, vinegar and olive oil in a small bowl. Season generously to taste. Crack the eggs all over with the back of a teaspoon and then peel, slice in half lengthways.

3. Massage the baby kale in a bowl with 1 tbsp of olive oil and season. Add the warm potatoes and pour over the dressing. Add the flaked salmon, red onion, dill and chives and mix well. Add the mixed leaves, squeeze over some lemon juice and toss gently through. Place an egg of top of each portion and serve straight away.

Nutritional

KCALS

306

FAT

13g

SAT FAT

2g

CARBS

23g

SUGARS

3g

FIBRE

4g

PROTEIN

23g

SALT

1.87g

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