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Japanese Potato Salad with Smoked Salmon and Boiled Eggs

Serves 4
Takes no more than 30 mins



The Japanese make seriously good salads, we’ve bought them from delis and department stores just before getting on Shinkansen across the country, and eaten them with chopsticks as we whizz through the beautiful countryside. The potato salad in this dish is especially lovely, rich and flavoursome, satisfying and exotic, going very well with the salmon, the citrusy crème fraiche dressing, and the yolk oozing out of the boiled egg. This recipe makes a generous portion of potato salad, so there may be some left over for tomorrow's lunch.

Kalamansi (also known as Calamondin) is an ingredient we’ve recently discovered and fallen for big time; it’s a hybrid of a tangerine and a kumquat, not unlike yuzu, but with a fantastic sweet tangeriney flavour behind the initial savoury lemony taste. It goes very nicely indeed with smoked salmon, however yuzu or lemon juice would also work

Rather than use smoked salmon in wafer thin slices, we’ve found it works much better if you buy it in one piece (we get ours from Moxons on Lordship Lane in Dulwich and very lovely it is too), and cut it into 2cm chunks

400g fir apple potatoes in 2cm cubes
The potato salad dressing:-
3 spring onion whites, finely chopped
1 tbspn finely chopped chives
1 dstspn finely chopped flat leaf parsley
1 tbspn white miso
1 heaped tbspn crème fraiche
1 tspn yuzu
1 tbspn water
3 large pinches smoked sea salt
pinch of ground white pepper

The salad dressing:-
10g dill leaves, finely chopped (hang on to a few fronds for serving)
2 tbsp crème fraiche
1 tbsp milk
3 x drained cornichons, finely chopped (optional)
Juice of half a lemon, or 2 tspns yuzu or kalamansi (see above)

230g smoked salmon, cut into 1.5. cm cubes (see above)
4 eggs
130g watercress or baby spinach leaves


  • Put the potatoes on to steam or boil 
  • Meanwhile, boil the eggs for 6 minutes, put into a bowl of iced water and set aside
  • Combine the ingredients for the potato salad dressing in a bowl
  • Combine the ingredients for the salad dressing in another bowl
  • Once the potatoes are cooked, put them, still warm, along with the onions, chives and parsley into a bowl and mix gently. Allow to cool for 10 minutes, then add the potato salad dressing. Stir carefully, doing your best to incorporate the dressing throughout without breaking up the tats too much
  • To serve, divide the watercress, salmon and potatoes between 4 plates and dribble the second dressing around each plate. Peel each egg carefully, place one in the centre of each plate, and cut in half with a knife, pop a frond or two of dill on top and serve