Looking for an easy smoked salmon salad that feels fresh, elegant and satisfying? Silky smoked salmon, creamy avocado, warm new potatoes, boiled eggs, peppery rocket and capers come together in this colourful smoked salmon salad recipe, finished with a sharp, mellow sherry vinegar dressing. It makes a beautiful lunch, brunch dish or light supper, and is especially useful when you want something that looks impressive without too much effort.
Ingredients
For the smoked salmon salad
- 200–250g new potatoes, halved
- 2 eggs
- 100–120g smoked salmon
- 1 ripe avocado, sliced
- 2 large handfuls rocket
- 8–10 cherry tomatoes, halved
- ½ small red onion, finely sliced
- 1–2 tbsp capers
- Sea salt and freshly ground black pepper
For the sherry vinegar dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp wholegrain mustard
- ½ tsp Dijon mustard, optional
- ½ tsp agave syrup or honey
- Sea salt and freshly ground black pepper
To serve (optional)
- Toasted sourdough
- Rye bread
- Extra lemon wedges
- Fresh dill or parsley
Method
- Place the new potatoes in a pan of salted water and simmer for 12 to 15 minutes, or until tender when pierced with a knife. Drain and leave to cool slightly.
- Lower the eggs into a pan of simmering water and cook for 8 to 9 minutes for a set yolk. If you prefer a softer, runnier egg, reduce the cooking time to around 6 to 7 minutes. Cool under cold running water, then peel and cut into halves or quarters.
- Whisk the extra virgin olive oil, sherry vinegar, wholegrain mustard, Dijon mustard, agave syrup, salt and black pepper together in a small bowl or jug.
- Arrange the rocket over a large plate or shallow serving bowl. Add the warm potatoes, cherry tomatoes, sliced red onion and avocado.
- Spoon over a little of the dressing and gently toss so the leaves and potatoes are lightly coated.
- Drape the smoked salmon over the salad in loose folds, then arrange the boiled eggs around the plate.
- Scatter with capers, drizzle over the remaining sherry vinegar dressing and finish with a generous grind of black pepper.
- Serve straight away as a light lunch, brunch dish or simple starter.
Cook’s note: Wondering what goes well with smoked salmon in a salad? Creamy avocado, boiled eggs, new potatoes, rocket, capers, red onion, cucumber, dill, lemon, mustard and vinegar-based dressings all work beautifully. In this smoked salmon potato salad, the potatoes make the dish more substantial, while the sherry vinegar keeps the whole plate bright and fresh.