A combination of hot and cold smoked salmon, tumbled with new potatoes, sweet pickled cucumbers and dill, this makes a super summer salad. If you have any leftovers it’s very good in a lunchbox, too.
I’d suggest eating it as the main dish, bolstered by other, more leafy salads. This week we had it alongside asparagus mimosa, a tricolore of tomatoes, mozzarella and basil, a plate of broad beans with whipped goat’s cheese, and a lettuce salad from the garden. It made a very good spread with a small garlicky focaccia from a local bakery.
You can used smoked salmon offcuts here as you’re going to be dicing them – if you can source them, they’re cheaper. And although I describe this in the intro as made of hot and cold smoked salmon, I actually used fresh, lightly smoked salmon fillets, which need cooking. You can use hot smoked instead which needs no further cooking.
Smoked Salmon and Potato Salad
500g new potatoes
Approx 240g lightly smoked smoked salmon fillets (or hot smoked salmon)
75g-100g of cold smoked salmon slices, diced
Approx 100g of sweet pickled cucumbers, diced (mine are gently pickled so taste yours and experiment)
1 tbsp capers (optional)
20g fresh dill, chopped, a few fronds reserved for garnish
For the vinaigrette:
1 heaped tsp Dijon mustard
45ml cider vinegar
90ml extra virgin olive oil
Pinch of sugar
Salt and pepper, to taste
Heat the oven to 180C/160 fan/ Gas Mark 4. Wrap the salmon fillets in foil and bake 10-15 minutes, depending on the thickness of the fish, or until just opaque and flakeable. Remove and cool.
Cut the potatoes, if large, into biggish bite-sized pieces. Cook in salted water until tender – you only need to peel them if the skins are flaking off. Make the dressing. Drain the potatoes, place in a large bowl and dress while still warm with the vinaigrette. Stir in the diced cucumber and cucumbers.
When the potatoes are cold, mix in the dill and smoked salmon. Gently stir through the baked salmon, skinned and broken into fairly big chunks. Check the seasoning, adding salt and pepperto taste. Scatter the reserved dill fronds on top and serve.