Smoked Salmon Potato Salad

About This Recipe

Smoked Salmon Potato Salad is a Continental salad with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Chef knife and chopping board
• ✓ Large mixing bowl
• ✓ Small whisking bowl
• ✓ Whisk or fork

Ingredients

• 650 g fresh fish fillet or seafood, pin bones removed
• 30 ml olive oil
• 8 g fine salt
• 3 g black pepper
• 4 salmon fillets, about 160 g each
• 250 g mixed salad vegetables, washed and fully dried
• 45 ml extra virgin olive oil
• 30 ml fresh lemon, lime or vinegar
• 8 g Dijon mustard or tahini
• 12 g fresh herbs, finely cut

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the workspace: Read the full recipe, weigh the ingredients and prepare a large bowl and a small whisking bowl.
2. Wash and dry: Wash all produce and dry it completely so the dressing clings rather than becoming watery.
3. Prepare the main ingredients: Cut the ingredients for Smoked Salmon Potato Salad into even bite-size pieces, keeping delicate fruit or avocado separate until the end.
4. Cook the warm component: Cook any grain, potato, lentil or protein until correctly done, then drain and cool until only slightly warm.
5. Make the dressing: Whisk the listed oil, acid, mustard or tahini, salt and pepper until lightly emulsified.
6. Dress the firm ingredients: Toss the firm vegetables and cooked grain or beans with two-thirds of the dressing.
7. Add delicate ingredients: Fold in leaves, fruit, herbs and other delicate ingredients without crushing them.
8. Taste properly: Taste one complete forkful and adjust acidity, salt and pepper.
9. Add garnish: Finish with the listed nuts, seeds, croutons or herbs.
10. Serve promptly: Serve within 10 minutes for the best texture.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Smoked Salmon Potato Salad. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Fish fillet → another firm fillet of similar thickness
• ↔ Fish stock → light vegetable stock
• ↔ Dairy cream → unsweetened oat cream

Food Safety & Doneness

Keep raw fish or seafood cold and separate from ready-to-eat food. Cook to 63°C, refrigerate within 2 hours and consume refrigerated leftovers within 2 days.

Serving & Plating

Use a wide chilled plate, distribute colour and texture evenly and add the final garnish after dressing.

Storage

Store undressed components separately in sealed containers for up to 2 days. Add dressing and delicate garnishes only before serving.

Nutrition & Dietary Information

Calories: 390 kcal

Protein: 38 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.