salmon recipes Archives

smoked salmon, potato & beet salad

June 14, 2025

Salmon & beets (beetroot for some of us), are as perfect together as tomatoes & salt. In this recipe, I’ve opted for ease using pickled beets which need little more than draining. As a big fan of (almost) any smoked food, hot smoked salmon is perfect to use as it’s already cooked. It is readily […]

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smoked salmon, potato & beet salad

Prep Time20

Cook Time1

Total Time1 20

Servings: people

Author: Lovoni

12 oz (375g) baby potatoes
1 tablespoon (15ml) olive oil
salt & freshly ground pepper
2 cups baby spinach leaves 2 good handfuls
2 small handfuls green beans, trimmed & blanched*
8 whole small pickled jarred beets, drained, halve the larger beets
8 oz (226g) hot smoked salmon, skin removed & discarded, salmon flaked
2 to 3 thin slices white onion, separated into rings

HORSERADISH CAPER DRESSING

1/4 cup (60ml) mayonnaise
2 to 3 tablespoons (30 - 45ml) lemon juice
2 tablespoons capers, drained & chopped
1 to 2 tablespoons creamed horseradish
1 garlic clove, minced
pinch sugar

To make the dressing:

Combine all the ingredients in a small bowl; add a little water if you prefer the dressing runnier.

To make the salad:

Preheat oven to 425°F (210°C). Line a baking sheet with parchment paper.
Place the potatoes in a saucepan of salted water & bring to a boil. Cook, uncovered, for 15 minutes or until just tender; drain. Toss potatoes, oil, salt & pepper on the baking sheet. Squash each potato until about 1/2-inch (1.25cm) thickness, using a potato masher or the back of a spoon. Roast for 35 minutes, turning once during cooking, or until potatoes are golden.
Arrange the spinach, beans, potatoes, beets, salmon & onion in two bowls. Dollop with the dressing.

Notes

*To blanch the beans, add beans to a saucepan of boiling water. Cook, uncovered, for 30 seconds. Remove the beans with a slotted spoon to a bowl of cold water with ice. Let stand for 10 minutes before draining well & patting dry with paper towel.