Hot-smoked salmon salad WITH APPLE, POTATO & CUCUMBER
From One Dish Fish by Lola Milne

SERVES 4

• 450g (1lb) Charlotte potatoes (or similar waxy
• salad potatoes), cut into 2cm (¾in) chunks
• 2 tablespoons olive oil
• 3 fillets hot-smoked salmon (about
• 100g/3½oz each)
• 1 small cucumber, deseeded and cut into
• thick half-moon slices
• 1 green apple, quartered, cored and finely
• sliced
• 1 little gem or similar type of lettuce (about
• 150g/5½oz), leaves separated
• sea salt and freshly ground black pepper

FOR THE DRESSING

• 1½ teaspoons Dijon mustard
• 3 teaspoons cider vinegar or white wine
• vinegar
• 6 tarragon sprigs, leaves finely chopped
• zest of 1 unwaxed lemon
• ½ teaspoon honey

Method

Preheat your oven to 220°C/425°F/gas mark

In a small roasting tin, toss the potatoes with the oil and 2 tablespoons of water.
Season, then roast for 15 minutes. Meanwhile, mix together the dressing ingredients in a small bowl or jug and set aside. Once the potatoes have been roasting for 15 minutes, remove the roasting tin from the oven and add the salmon. Reduce the oven temperature to 180°C/350°F/gas mark 4, and return to the oven for a final 5 minutes.
To assemble the salad, flake the salmon into the potatoes, discarding the skin. Mix in the cucumber, apple and lettuce leaves, and toss with the dressing before serving.

ALSO WORKS WELL WITH
Hot-smoked trout fillets
Hot-smoked mackerel fillets
Salmon fillets (these would require an additional 5–10 minutes to cook)

Hot-smoked salmon salad recipe extracted from One Dish Fish by Lola Milne