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Donal Skehan
Hot Smoked Salmon & Potato Salad with Lemon Creme Fraiche Dressing | DonalSkehan.com
  • summer

Hot Smoked Salmon & Potato Salad with Lemon Creme Fraiche Dressing

August 21

A simple and elegant assembly job supper. Boil some potatoes, flake the hot smoked salmon (I particularly love Burren Smokehouse’s selection) and you have the building blocks for an ideal al fresco meal. Pile up with easy additions like salty capers from a jar, freshly snipped chives, a tumble of watercress, thinly sliced red onion or soft boiled eggs split to expose their oozing interiors.

  • serves Serves 4
  • time

Method

  1. 1. Place the potatoes in a pot of cold heavily salted water and bring to the boil over a high heat. Simmer gently for 12 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool before slicing in half.
  2. 2. For the dressing, whisk all the ingredients in a small bowl and season to taste with sea salt and freshly ground pepper. Adjust seasoning to your liking.
  3. 3. Assemble the potatoes in serving dishes, topping with hot smoked salmon broken into pieces with your fingers, finely sliced spring onions, cucumber slices and dill fronds.
  4. 4. Spoon generous dollops of the dressing over each plate and serve.

Ingredients

500g baby potatoes

1 cucumber, finely sliced

6 spring onions, finely sliced

Small handful of dill, leaves picked

200g hot smoked salmon

Sea salt & ground black pepper

For the dressing:

200g of créme fraiche 

Juice of 1/2 lemon

1 tsp Dijon mustard