Smoked salmon and potato salad with greens
Prep:
40 mins
Cook:
30 mins
A simple yet lovely Easter lunch to prepare for the entire family to enjoy.
400g new potatoes
100g green beans
350g smoked salmon
5 spring onions, trimmed
2 avocados
1 head of chicory, broken into leaves
For the dressing
1 heaped tbsp wholegrain mustard
1 heaped tsp clear honey
3 tbsp cider vinegar
8 tbsp olive oil
Chives, snipped to garnish
Whisk all the dressing ingredients together in a bowl with salt and pepper.
Cook the potatoes in plenty of boiling water for 10 minutes until just tender.
Drain, cool slightly then slice in half.
While the potatoes are cooking, cook the green beans in plenty of boiling water for 4 minutes until cooked but keeping a slight crunch, drain, refresh in cold water and drain again.
Flake the salmon into large chunks into a bowl and slice the spring onions.
Just before serving, halve, peel and slice the avocados.
Scatter the chicory over a platter, following with the other ingredients so that they are evenly distributed.
Drizzle over two-thirds of the dressing and the chives, then serve with the remaining dressing on the side.
Serves
8
Preparation Time
40 minutes
Cooking Time
30 minutes
Main ingredients
Fish, Vegetables, Oil, Honey
Recipe Type
Entertaining, Family Dinners
Cuisine
Irish
Level of Difficulty
Easy
This salad goes well with cooked quails eggs if you like, just cook then peel and cut into halves and top over the salad prior to adding the dressing. You can also opt to mix the greens with together and serve on the side with a bit of the dressing, keeping just the fish and potatoes together with the herbs as shown,
