Hot smoked salmon, double cress and potato salad platter

  • serves 8
  • A little effort

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 saladnew potato salad and niçoise salad.



  • wholegrain mustard 1tbsp
  • clear honey 1 tsp
  • cider vinegar 3 tbsp
  • olive oil 8 tbsp
  • salad potatoes 400g
  • green beans handful
  • quail's eggs 12
  • smoked salmon 350g, flaked
  • spring onions 5
  • avocados 2
  • watercress 200g
  • chicory 1
  • mustard cress handful


  • 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.

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