Hot-smoked Salmon Salad with Beets, Potatoes & Yoghurt Dill Sauce

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4 December 2018 BY Julie Biuso
SERVES: 4-8

This works well as a shared plate or summer starter, or as a main course for a summery or autumnal lunch.

Ingredients

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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

Method

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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.