Maple smoked salmon and potato salad
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Maple smoked salmon and potato salad
A filling salad packed with flavour from maple and thyme hot smoked salmon
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
466Kcal
Fat
17gr
Saturates
4gr
Carbs
46gr
Sugars
16gr
Fibre
9gr
Protein
27gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 400g new potatoes
- 1 x 200g pack asparagus, sugar snaps and Tenderstem broccoli, roughly chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp maple syrup or clear honey
- 1 tbsp grain mustard
- 1 tbsp cider vinegar
- 1 small shallot, finely chopped
- 100g cocktail beetroot, quartered
- about 80g mixed soft salad leaves eg butterhead salad
- 1 x 150g pack maple and thyme hot smoked salmon slices
Step by step
- Cut the new potatoes into roughly 1.5cm dice and add to a pan of salted boiling water. Cover and cook for 10 minutes or until almost tender, then add the green veg and cook for 3 minutes until al dente. Drain and refresh in cold water.
- Meanwhile, whisk together the olive oil, maple syrup, mustard, vinegar and seasoning to make a dressing.Stir in the shallot.
-
Add the dressing to the warm drained vegetables and mix through, adding the beetroot. Divide the leaves and the potato salad between 2 bowls and top with the salmon – either flaked or still as slices – to serve.TipMake it veggie
Swap the smoked salmon for crumbled feta and a handful of toasted walnuts.
