Hot smoked salmon potato salad with asparagus and horseradish dressing

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A fantastic twist on a regular potato salad recipe, Marcello Tully's dish includes crunchy asparagus, smoked salmon and piquant horseradish. Serve this as a great accompaniment to any quiche or savoury tart, or as a light summer lunch.

First published in 2015




Potato salad


Cut the new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside
Steam the asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside
In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season
Add the potatoes, asparagus and smoked salmon to the salad bowl and mix. Serve
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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