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Jamie's roasted potato and smoked salmon salad recipe

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In partnership with Jamie Oliver

Jamie says: "This moreish salad would be a brilliant festive starter and is a clever way to make a little smoked salmon go a long way. The pâté topped little potato bites are a surefire way to impress your guests!" See method

Serves 4
5 mins to prepare and 45 mins to cook
281 calories / serving
Gluten-free

Ingredients

750g baby potatoes
olive oil
1 cucumber
1 lemon
50g smoked salmon
200g tub 50% less fat soft cheese
1 punnet of salad cress
85g bag watercress

Each serving contains

Energy
335kj
281kcal 14%
Fat
12g 16%
Saturates
5g 23%
Sugars
7g 7%
Salt
1.6g 27%

of the reference intake
Carbohydrate 34.2g Protein 11.8g Fibre 2.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in a large roasting tin with 1 tbsp olive oil and a pinch of sea salt; roast for 45 mins or until golden and crisp.
Meanwhile, halve the cucumber, scrape out and discard the seeds, then finely slice into half-moons. Put in a bowl with a small pinch of sea salt, the juice of ½ a lemon and a drizzle of oil. Scrunch everything together, then set aside to pickle.
Finely slice the salmon, then put in a mixing bowl with the soft cheese. Beat together until smooth, then season generously with black pepper. Grate over the zest of the remaining lemon half and squeeze in the juice.
Snip half the cress onto a board and finely chop, then add to the smoked salmon pâté and mix well.
Divide the watercress between 4 plates and spoon over the lemony pickled cucumber. Arrange the roast potatoes on top, carefully busting them open. Top the potatoes with dollops of the smoked salmon pâté, snip over the remaining cress and serve.

Tip: Swap salmon for smoked mackerel, if you prefer.

See more Jamie Oliver recipes