HOT-SMOKED SALMON, DOUBLE CRESS & POTATO SALAD PLATTER
Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 1h10m
Yield Serves 8 as a main or more with other dishes
Number Of Ingredients 13
Steps:
- To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.
- While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail's eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.
- This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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