Olive Magazine

Hot smoked salmon, double cress and potato salad platter

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

This colourful platter featuring flakes of smoked salmon, quails eggs and topped with a honey mustard dressing will serve a crowd of 8


Try this hot-smoked salmon and potato platter, then check out our hot-smoked salmon salad, new potato salad and niçoise salad.


  • 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


  • 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.

Watch our 20-second video for the easiest way to stone an avocado...



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