Hot Smoked Salmon Salad with Egg & Mustard Potatoes

A delicious warm smoked salmon salad that can be enjoyed at any time of year! The tasty hot smoked salmon goes perfectly with crispy smashed mustard potatoes, slightly oozy, runny egg, rocket, capers and chives, beautifully dressed with a lemon mustard dressing.It isn’t cheap in New Zealand, but a small amount can go a long way.

Add in some crispy mustard potatoes (who doesn’t love them?), oozy egg and salty capers you have brunch/lunch made in heaven!

In the past week we have experienced beautiful clear crisp days that can get rather hot in the sun and is a pleasure to be outside – to quite chilly days where you definitely don’t want to venture outside – to extreme rain and hail warnings!

Ingredients

Salad
• 650 gm /1.5 lb small roasting potatoes (I used Inca Gold for this recipe)
• 200 gm /7 oz hot smoked salmon
• 4 eggs
• 50 gm / 1.7 oz fresh rocket
• 1 Tbspn capers
• 1 Tbspn fresh chives
• Salt & pepper to taste
Dressing
• 1 lemon, juice of
• 1/3rd cup olive oil
• 2 Tbspn wholegrain mustard
• 2 garlic cloves, crushed
• 1 tspn sea salt
• 1/4 tsp fresh ground black pepper

How to make Hot Smoked Salmon Salad with Egg and Mustard Potatoes

1. First preheat the oven to 200°C/400°F.
2. Next you will want to prepare the dressing, put all of the ingredients into a jar or glass  jug, stir and leave to the side.
3. Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish. Coat half of the potatoes with the mustard dressing. Place the potatoes in the oven and cook for 20 min. Then turn the potatoes over, coat them with some more dressing if needed. Cook for another 20 min.
4. While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
5. Remove the potatoes from the oven and lightly crush each potato with a fork. This gives them that slightly smashed look. They should be slightly golden and crispy on the outside and soft in the middle.
6. Arrange the rocket leaves (arugula), cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
7. Top the salmon salad with the freshly chopped chives and capers then drizzle the remainder of the dressing over the top.
8. Add more salt and pepper to taste.
9. Serve immediately

Additional Recipe Notes

• Hot smoked salmon does not mean that it is hot temperature wise, it is the way the salmon is smoked it is much meatier than your standard cold smoked salmon that comes in thin slices. Just pointing this out as some people get confused what the word hot smoked means.
• I have used the bitter greens that we call rocket leaves in New Zealand. These are the same as arugula leaves. Any lettuce leaves or spinach leaves will work but the bitter greens go really well with this dish, they set off the richness from the salmon nicely.
• This salmon salad can be served later once the potatoes are cold if needed but I like to serve it straight away as a warm salad.

Love Food Nourish Nutrition Tips

Salmon is a great source of omega 3 essential fatty acids which are well known to have cardiovascular benefits, help with enhanced mood and cognition and joint protection (source).

Eating your protein (salmon and egg) with some bitter greens such as rocket and a bitter dressing such as lemon can help get your digestive juices flowing and can assist  your body in breaking down and assimilating the protein in your meal.

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