Hot Smoked Salmon Potato Salad
A fantastic twist on a regular potato salad recipe, this dish includes crunchy sugar snap peas, hot smoked salmon and horseradish cream. Serve this as a great accompaniment to any quiche or savoury tart, or as a light summer meal - delicious!
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
- 750 g new potatoes (halved if large)
- 150 g soured cream
- 3 tbsp creamed horseradish
- 1 handful of flat leaf parsley
- 1/2 lemon (juice & zest)
- 150 g sugar snap peas
- 2 boiled eggs (finely chopped)
- 300 g hot smoked salmon (skinned & flaked)
- fresh dill, to serve (optional)
Instructions
- Place the potatoes in a pan of cold water, salted water and boil for 15-20 minutes until they are tender. Drain and set aside to cool.
- Place the soured cream, horseradish, parsley, lemon juice & zest into a food processor and blitz until smooth, season to taste and set aside. Cover and place in the fridge until needed.
- Blanch the sugar snaps in boiling water for 1 minute and then transfer to iced water.
- Place the potatoes into a large bowl with half of the horseradish sauce, half of the eggs, half of the sugar snaps and half of the salmon. Toss until fully combined and coated.
- Place in on a serving dish or bowl and top with the remaining eggs, sugar snaps, salmon and horseradish sauce. Enjoy!
Recipe Notes
For this recipe I used the most delicious hot smoked salmon that was gifted to me by https://bradleysfish.com/ it tasted wonderful. If you'd like to try it for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.