Hot-smoked Salmon Salad with Beets, Potatoes & Yoghurt Dill Sauce
Introduction
This works well as a shared plate or summer starter, or as a main course for a summery or autumnal lunch.
Serves: 4-8
Ingredients
500g (about 1 lb) new potatoes, scrubbed
200g (about 7 oz) hot-smoked salmon, or flaked smoked fish
Pickled Beets (follow link)
Yoghurt Dill Sauce (follow link)
A little chopped dill
200g (about 7 oz) hot-smoked salmon, or flaked smoked fish
Pickled Beets (follow link)
Yoghurt Dill Sauce (follow link)
A little chopped dill
Method
1 Steam or gently boil potatoes. Drain, cover with paper towels and cool. If the potatoes are small, leave whole, or cut in half or slice.
2 Pat salmon with paper towels to absorb excess oil. Peel off skin and flake flesh
3 Assemble salad with a layer of cooled potatoes, spoonfuls of diced Pickled Beets, flakes of fish and dollops of Yoghurt Dill Sauce. Scatter with chopped dill and serve.
