Hot smoked salmon potato salad with asparagus and horseradish dressing
Item 1 of 1
- Side
- 6
- 40 minutes
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
discover more:
Ingredients
Metric
Imperial
Potato salad
- 160g of hot-smoked flaked salmon, shredded
- 680g of new potatoes
- 160g of asparagus
- 60g of spring onions, finely sliced
- 50g of creamed horseradish
- 50g of crème fraîche
- salt to season
- pepper to season
SAVE RECIPE
Method
1
Cut the new potatoes in half and steam or boil for 15-20 minutes. Cool under cold running water and drain. Set aside
- 680g of new potatoes
2
Steam the asparagus spears until tender, roughly for 3-4 minutes. Drain and set aside
- 160g of asparagus
3
In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season
- 60g of spring onions
- 50g of crème fraîche
- 50g of creamed horseradish
- salt to season
- pepper to season
4
Add the potatoes, asparagus and smoked salmon to the salad bowl and mix. Serve
- 160g of hot-smoked flaked salmon
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024