HOT SMOKED SALMON SALAD WITH EGG & MUSTARD POTATOES
A delicious and hearty hot smoked salmon salad with crispy mustard potatoes, egg & capers
Provided by Hope Pearce
Categories Brunch
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C/400°F.
- Prepare the dressing.
- Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish. Coat half of the potatoes with the mustard dressing. Place in the oven and cook for 20 min. Then turn potatoes coat with some more dressing if needed. Cook for another 20 min.
- While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
- Remove the potatoes from the oven and lightly crush each potato with a fork.
- Arrange the rocket, cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
- Top with the freshly chopped chives and capers then drizzle the remainder of the dressing over the top.
- Add more salt and pepper to taste.
Nutrition Facts : Calories 418 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 198 milligrams cholesterol, Fat 25 grams fat, Protein 19 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 2 grams sugar
SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast in our test kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.
HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING
This delicious salad is thrown together in minutes to make a fresh, seasonal dish that's stylish enough for entertaining
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
- In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 2.09 milligram of sodium
SMOKED SALMON EGG SALAD
A quick an easy breakfast, or lunch or anytime for that matter! Found this on the back of a package somewhere in time, and changed it a bit to my liking. Enjoy! :)
Provided by ssumthing
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash up hard boiled eggs in a bowl.
- Add salmon, mayo, dijon mustard and salt & pepper, and mix well.
- Toast 1/2 a bagel, and spread egg salad on top. A tasty way to toast the bagel for this too is to spread a bit of butter on the inside, and fry in a pan. MMMMMM :).
Nutrition Facts : Calories 251.3, Fat 8.1, SaturatedFat 1.9, Cholesterol 145.2, Sodium 539.7, Carbohydrate 30.4, Fiber 1.3, Sugar 0.9, Protein 13.2
HOT-SMOKED SALMON, DOUBLE CRESS & POTATO SALAD PLATTER
Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 1h10m
Yield Serves 8 as a main or more with other dishes
Number Of Ingredients 13
Steps:
- To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.
- While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail's eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.
- This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
HOT-SMOKED SALMON & EGG SALAD
This fresh and vibrant salad is packed full of healthy ingredients
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 11
Steps:
- First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
- Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
- For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.
Nutrition Facts : Calories 354 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.33 milligram of sodium
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