Potato salad with hot-smoked salmon and fresh vegetables
Recipe for an easy and satisfying main-course salad with hot-smoked salmon and fresh vegetables.
Servings 4 people
Calories 391kcal
Ingredients
- 600 g small Danish new potatoes
- 450 g hot-smoked salmon
- 1 bunch fresh green asparagus
- 1 bunch radishes
- 1 small romaine lettuce
- 150 ml fresh peas
- 1 red onion
- 1 handful mixed fresh herbs (parsley, chervil, dill or similar)
- 3 tbsp capers - heaped, if you like
- 1 handful pea shoots
Vinaigrette
- 50 ml good olive oil
- 1 lemon, juice of
- 3 tsp coarse mustard - or wholegrain mustard
- 1 1/2 tsp honey
- 2 tsp dill aquavit *part of partnership - can be left out
- Salt and pepper
Instructions
- Scrub the potatoes clean of any dirt. *I prefer to leave the skins on, – and peel them after cooking. You can also eat them with the skins on, or peel them before cooking, – it's up to you.
- Put the potatoes in a pan with plenty of well-salted cold water, adding peppercorns and lovage, parsley or similar if you like, and bring to the boil, – then let them boil over a medium heat for about 5 min. with the lid on.Turn off the heat and leave the potatoes to finish cooking in the hot water, with the lid on, for about 15 min. *Cooking your potatoes this way gives you a lovely firm potato that doesn't fall apart. The time will of course depend on the size of the potatoes, – so test them with a meat skewer once they have stood for 10 min. If they are still very hard, simply turn the heat back on for a couple of minutes, – you quickly learn to judge the cooking time once you have done it a few times. If they only need a little more, just leave them to stand in the water with the lid on.*Rinse the potatoes in cold water after cooking if you like, - that way they cool down faster and can be tossed with the rest of the ingredients.
- Meanwhile, wash and cut the vegetables. *Pour boiling water and a little salt over the green asparagus, leave for 3 minutes, then rinse in plenty of cold water. You can also plunge them into iced water, which makes them even crisper and keeps their bright green colour. Then cut them into bite-sized pieces.*Tear or cut the romaine lettuce into large pieces, shell the peas, finely chop the herbs, slice the onion into half rings and cut the radishes into thin slices.*The radishes can also be sliced wafer-thin on a mandoline and then put into iced water. That makes them really crisp and gives them a pretty curl.
- Combine the ingredients for the vinaigrette. Put everything in a jar, - ideally one with a lid, season with salt and pepper and shake the vinaigrette together. Taste and decide whether you want more acidity, salt or pepper.
- Put the potatoes and all the vegetables in a large bowl and pour over the vinaigrette. Toss everything together well.
- Divide the potato salad between 4 serving bowls, break the salmon into large pieces and scatter them over the salads.
- Top with fresh pea shoots, season with freshly ground pepper and serve.*If you like, grate a little lemon zest over the salad too – it gives the potato salad a lovely aroma and a wonderful flavour.
Nutrition
Calories: 391kcal | Carbohydrates: 37g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 26mg | Sodium: 895mg | Potassium: 970mg | Fiber: 6g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 3mg