Hot-smoked salmon, double cress & potato salad platter

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you’re ready to serve

  • Prep:40 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 315
  • fat 24g
  • saturates 3g
  • carbs 11g
  • sugars 2g
  • fibre 3g
  • protein 15g
  • salt 1.3g


  • 400g small new potatoes
  • 100g green beans
  • 12 quail eggs
  • 2 packs hot-smoked salmon, you want about 350g in total
  • 5 spring onions, trimmed
  • 2 avocados
  • 2 x 100g bags watercress
  • 1 head of chicory, broken into leaves
  • 1 pot mustard cress, trimmed
  • 1 heaped tbsp wholegrain mustard
  • 1 heaped tsp clear honey
  • 3 tbsp cider vinegar
  • 8 tbsp olive oil


  1. To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

  2. While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

  3. This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

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