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Hot smoked salmon, double cress and potato salad platter

Hot smoked salmon, double cress and potato salad platter

Name: Hot smoked salmon, double cress and potato salad platter
Total time: 35 min
Yield: Serves 8
Ingredients: 1tbsp wholegrain mustard; 1 tsp clear honey; 3 tbsp cider vinegar; 8 tbsp olive oil; 400g salad potatoes; handful green beans; 12 quail's eggs; 350g smoked salmon flaked; 5 spring onions; 2 avocados; 200g watercress; 1 chicory; handful mustard cress

Published: March 25, 2015 at 4:07 PM

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Serves 8

A little effort

Total time: 35 mins

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This colourful platter featuring flakes of smoked salmon, quails eggs and topped with a honey mustard dressing will serve a crowd of 8

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Alternatives

Complete the dish

Try this hot-smoked salmon and potato platter, then check out our hot-smoked salmon salad, new potato salad and niçoise salad.

Ingredients

1tbsp wholegrain mustard
1 tsp clear honey
3 tbsp cider vinegar
8 tbsp olive oil
400g salad potatoes
handful green beans
12 quail's eggs
350g smoked salmon

flaked
5 spring onions
2 avocados
200g watercress
1 chicory
handful mustard cress

Method

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.

Watch our 20-second video for the easiest way to stone an avocado...

https://www.youtube.com/watch?v=k8UQn8J12UA

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