Hot Smoked Salmon & Potato Salad with Lemon Creme Fraiche Dressing
Ingredients
- 500 g baby potatoes
- 200 g hot smoked salmon roughly torn
- 6 spring onion finely sliced
- 1 cucumber finely sliced
- small handfull fresh dill leaves picked
- sea salt
- ground black pepper
For the dressing
- 200 g crème fraîche
- 1/2 lemon juice
- 1 tsp Dijon mustard
Equipment
Instructions
- Place the potatoes in a pot of cold heavily salted water and bring to the boil over a high heat. Simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool before slicing in half.
- For the dressing, whisk all the ingredients in a small bowl and season to taste with salt and pepper.
- Assemble the potatoes in serving dishes, topping with hot smoked salmon, spring onions, cucumber slices and dill fronds.
- Spoon generous dollops of the dressing over each plate and serve.
Notes
Boil some potatoes, flake the hot smoked salmon and you have the building blocks for a filling meal. Capers, salad leaves, soft boiled eggs can all be added to make a quick dish.
Nutrition
Calories: 243kcal