hot smoked salmon salad with potatoes and dill

Jersey royal salad with hot-smoked salmon

Serves 4
Ready in less than 30 min


  • 500g Jersey royal potatoes*, halved or quartered if large
  • 4 tbsp crème fraice
  • 2 tbsp extra-virgin olive oil
  • squeeze of lemon juice
  • 1 tsp Dijon mustard
  • 200g hot-smoked salmon
  • ½ cucumber
  • A handful of fresh dill, chopped


  1. Cook Jersey royals in boiling salted water for 10-12 minutes until tender. Drain and tip into a large bowl.
  2. Beat the crème fraîche with the extra-virgin olive oil, lemon juice and dijon mustard. Season, then add to the warm potatoes.
  3. Flake in the salmon. Slice the cucumber in half lengthways, scrape the seeds out with a spoon, then chop into half moons.
  4. Gently toss the salad together, then scatter with fresh dill and serve.

*Jersey Royal is the brand name for a variety of potato grown in Jersey. Elsewhere, it can be bought as a seed potato for home growing under the name ‘International kidney’ and  is available from  garden centres and mail order suppliers.

Recipe thanks to our friends at delicious magazine.

Have you tried?

Have you read?