Hot-smoked salmon, double cress & potato salad platter

Name: Hot-smoked salmon, double cress & potato salad platter
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 400 grams new potato; 100 grams green bean; 12 quail eggs; 2 packs hot-smoked salmon, you want about 350g in total; 5 spring onions, trimmed; 2 avocados; 2 x 100g bags watercress; 1 head chicory, broken into leaves; 1 pot mustard cress, trimmed; 1 Tbsp wholegrain mustard; 1 teaspoon clear honey; 3 Tbsps cider vinegar; 8 Tbsps olive oil

The recipe Hot-smoked salmon, double cress & potato salad platter can be made in roughly 1 hour and 10 minutes. This gluten free, dairy free, and pescatarian recipe serves 8. One portion of this dish contains about 6g of protein, 23g of fat, and a total of 291 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a rather inexpensive side dish. If you have pot mustard cress, cider vinegar, wholegrain mustard, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Seasoning

Potato

Shake

Water

Equipment you will use

Whisk

Bowl

Drain, cool slightly, then slice.

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 quails eggs for 3 mins.

Ingredients you will need

Green Beans

Potato

Water

Egg

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.

Ingredients you will need

Spring Onions

Avocado

Salmon

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Garden Cress

Endive

Mustard

Drizzle over two-thirds of the dressing, then strew over the mustard cress.

Ingredients you will need

Mustard

Garden Cress

Serve with the remaining dressing on the side.

Equipment

Whisk

Bowl

Ingredients

Servings:

packs hot-smoked salmon, you want about 350g in total 5

spring onions, trimmed 2

avocados 2

x 100g bags watercress 1head

chicory, broken into leaves 1

pot mustard cress, trimmed 1Tbsp

wholegrain mustard 1teaspoon

clear honey 3Tbsps

cider vinegar 8Tbsps

olive oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.