Hot-smoked salmon, double cress & potato salad platter

Buffet recipe for 8 as a main or more with other dishes people, takes only 30 mins; recipe has new potato, green bean, quail egg, salmon, spring onion, avocado, watercress, chicory, mustard, wholegrain mustard, honey, cider vinegar and olive oil.

Hot-smoked salmon, double cress & potato salad platter

Hot-smoked salmon, double cress & potato salad platter

Recipe by Chef Soomro Course: Buffet
Servings

8 as a main or more with other dishes

servings
Prep time

40 mins

Ingredients

  • Olive Oil: 8 tbsp olive oil
  • Spring Onion: 5 spring onions, trimmed
  • Green Bean: 100g green bean
  • Cider Vinegar: 3 tbsp cider vinegar
  • Mustard: 1 pot mustard cress, trimmed
  • Avocado: 2 avocados
  • Watercress: 2 x 100g bags watercress
  • New Potato: 400g small new potato
  • Honey: 1 heaped tsp clear honey
  • Salmon: 2 packs hot-smoked salmon, you want about 350g in total
  • Wholegrain Mustard: 1 heaped tbsp wholegrain mustard
  • Chicory: 1 head of chicory, broken into leaves
  • Quail Egg: 12 quail eggs

Directions

  1. To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.
  2. While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail's eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.
  3. This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.