Hot Smoked Salmon Salad with Egg & Mustard Potatoes
A delicious and hearty hot smoked salmon salad with crispy mustard potatoes, egg & capers.
Product: Emila’s crustacean sauce
Serves: 4-6
Effort: Easy
Prep time: 15mins
Cook time: 40mins
Gluten free
Ingredients
- 800g small potatoes, skin on cut into large wedges
- 300g hot smoked salmon
- 6 eggs
- 120g rocket
- 2 tbsp capers
- 2 tbsp fresh chives
- 3/4 cup Emila’s crustacean sauce
- Juice of 1 lemon
- 1 tbsp wholegrain mustard
- Salt & pepper to taste
Instructions
- Preheat oven to 200c/ 180c fan.
- Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish, coat with a little olive oil & season. Place in the oven and cook for 20 min. Then turn and coat with the whole grain mustard and cook for a further 20 mins.
- While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
- Remove the potatoes from the oven and leave to cool for 15 mins.
- Meanwhile, mix the lemon juice with Emilia’s crustacean sauce to create the dressing.
- Arrange the rocket, cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
- Top with the freshly chopped chives and capers then drizzle the crustacean dressing over the top.
- Season with salt and pepper to taste. Serve with extra lemon wedges.
Tip
This salmon salad can be served later once the potatoes are cold if needed but I like to serve it straight away as a warm salad.
Smoked salmon or Hot Smoked Trout could also be used.
