Hot smoked salmon, double cress and potato salad platter
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Ingredients
- 1tbsp wholegrain mustard
- 1 tsp clear honey
- 3 tbsp cider vinegar
- 8 tbsp olive oil
- 400g salad potatoes
- handful green beans
- 12 quail's eggs
- 350g smoked salmon, flaked
- 5 spring onions
- 2 avocados
- 200g watercress
- 1 chicory
- handful mustard cress
Method
- STEP 1
Whisk 1 tbsp wholegrain mustard with 1 tsp clear honey, 3 tbsp cider vinegar and 8 tbsp olive oil with some seasoning. Cook 400g salad potatoes in boiling water until tender. Drain then slice once slightly cooled.
Blanch a handful of green beans in boiling water until just cooked, drain, then refresh in cold water. Cook 12 quail’s eggs for 3 minutes. Drain, run under cold water, then peel and halve.
Flake 350g hot smoked salmon fillets into large chunks. Slice 5 spring onions and 2 avocados. - STEP 2
Scatter 200g watercress and the leaves from 1 head of chicory over a platter. Scatter different handfuls at a time of all the other ingredients so that they are evenly distributed.
Drizzle over the dressing, then scatter over a handful of mustard cress.
