Hot Smoked Salmon with New Potato Salad Recipe - Great British Chefs

Hot lapsang souchong smoked salmon, new potatoes and spring green salad

Main
easy
4
1 hour 10 minutes

PT1H10M

A delicious summery dish from Graham Campbell, he adds distinctive flavour to the salmon with fragrant lapsang souchang tea leaves, and complements the delicate new potatoes with a vibrant spring green salad. This simple technique is a great introduction to home smoking, and well worth trying in your own kitchen.

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Ingredients

Metric

Imperial

4 wild salmon fillets, each weighing 200g
50g of Lapsang Souchong tea leaves

Salad

400g of new potatoes
100g of green beans, topped and tailed
1 head of spring greens
10g of coriander
10g of dill
1/2 bunch of spring onions

Dressing

25g of lemon juice
3g of salt
1/2 tsp Dijon mustard
100ml of olive oil

1

For the salmon, place the tea on a smoking tray, or a metal baking tray, and sit the salmon on a rack over it. Cover with tin foil and smoke the salmon slowly for between 30-45 minutes on the stove top, before leaving to cool slightly

50g of Lapsang Souchong tea leaves
4 wild salmon fillets, each weighing 200g

2

For the potato salad, place the new potatoes in a pan of cold salted water and bring to the boil

400g of new potatoes

3

Simmer until cooked through, about 20-30 minutes. Once cooked, remove from the water and leave to cool slightly before slicing the potatoes

4

Blanch the green beans in boiling salted water about 3-5 minutes. Remove from the water and leave to cool slightly

100g of green beans, topped and tailed

5

Remove the core of the spring greens and wash the leaves. Pat dry and shred up finely, pick the coriander leaves and dill fronds. Finely slice the spring onions

1 head of spring greens
10g of coriander
10g of dill
1/2 bunch of spring onions

6

Mix all of the salad ingredients together, including the sliced potatoes

7

For the dressing, place the lemon juice, salt and Dijon mustard in a mixing bowl and whisk in with olive oil gradually

25g of lemon juice
3g of salt
1/2 tsp Dijon mustard
100ml of olive oil

8

To plate, dress the spring green and potato mix and leave for 2-3 minutes to soak up the dressing

9

Place the mix on the plate and gently place the salmon on top. Spoon over some more dressing and serve with a sprig of dill to garnish

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Graham Campbell

Graham Campbell

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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