Hot smoked salmon, potato and watercress salad

Hot smoked salmon, potato and watercress salad recipe

18 ratings

Easy to prepare and a great way to start a meal - flakes of hot smoked salmon goes really well with potatoes and a fresh watercress salad. See method

  • Serves 6
  • 10 mins to prepare
  • 655 calories / serving

Ingredients

  • 100g sundried tomatoes, drained plus 1tbsp oil from the jar
  • 2tsp yellow mustard seeds
  • 4 pieces Tesco Finest traditional lightly smoked salmon fillets, skinned
  • 1tbsp oil
  • 2 x 275g packs Tesco Finest potato salad
  • juice of ½ a lemon
  • ground black pepper
  • 85g bag watercress, roughly torn

Each serving contains

  • Energy

    2720kj
    655kcal
    33%
  • Fat

    52g 74%
  • Saturates

    8g 38%
  • Sugars

    2g 3%
  • Salt

    5.9g 98%

of the reference intake
Carbohydrate 17.4g Protein 29.2g Fibre 2.1g

Method

  1. Preheat the oven to 200°C, 180°C fan, whizz the sundried tomatoes in the small bowl of a food processor to a paste with 1 tbsp of the oil from the jar. Stir in the mustard seeds and press on to the skinned side of the salmon fillets. Line a baking sheet with foil and drizzle with the oil. Place the salmon on top and bake in the oven for 10 - 15 minutes. Leave to cool completely then slice each piece into 3, carefully holding the topping in place as you slice.
  2. Share the potato salad between 6 serving plates. Squeeze over a little lemon juice and season to taste. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Scatter over the watercress and lay 2 slices of salmon on top of each plate.

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