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Smoked Salmon, Egg and New Potato Salad

Serves 4
Takes 25 minutes

This delightful, summery, year round salad is incredibly tasty, the salmon and potato go very well with the citrusy crème fraiche dressing, and the yolk oozing out of the boiled egg

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

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 and very lovely it is too), and cut it into 2cm chunks 

We've also made this lovely dish with Japanese Potato Salad, and it's worked a treat

400g baby new potatoes
4 eggs
6 cornichons, finely chopped
1 dstspn finely chopped chives
15g dill leaves, finely chopped (hang on to a few fronds for serving)
120mls crème fraiche
Juice of half a lemon, or 2 tspns yuzu or kalamansi
130g watercress or baby spinach leaves
250g smoked salmon (see above)

  • Boil or steam the new potatoes till just done. Set aside
  • Boil the eggs for 6 minutes, put into a bowl of iced water and set aside
  • Meanwhile, mix the lemon juice, yuzu or kala mansi with the crème fraiche and the cornichons
  • Peel the boiled eggs carefully
  • To serve, divide the watercress, salmon and potatoes between 4 plates, dribble the crème fraiche dressing around each plate and sprinkle the chives and dill. Place an egg in the centre of each plate, and cut in half with a knife, pop a frond or two of dill on top and serve