Hot smoked salmon, potato and watercress salad recipe
Easy to prepare and a great way to start a meal - flakes of hot smoked salmon goes really well with potatoes and a fresh watercress salad.
See method- Serves 6
- 10 mins to prepare
- 655 calories / serving
Ingredients
- 100g sundried tomatoes, drained plus 1 tbsp oil from the jar
- 2 tsp yellow mustard seeds
- 4 pieces Tesco Finest traditional lightly smoked salmon fillets, skinned
- 1 tbsp oil
- 2 x 275g packs Finest potato salad
- ½ lemon, juiced
- ground black pepper
- 85g bag watercress, roughly torn
Each serving contains
- Energy
- 2720kJ 655.0kcal
- Fat
- 52g
- Saturates
- 8g
- Salt
- 5.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 17.4gProtein 29.2gFibre 2.1g
Method
- Preheat the oven to 200°C, 180°C fan, whizz the sundried tomatoes in the small bowl of a food processor to a paste with 1 tbsp of the oil from the jar. Stir in the mustard seeds and press on to the skinned side of the salmon fillets. Line a baking sheet with foil and drizzle with the oil. Place the salmon on top and bake in the oven for 10–15 mins. Leave to cool completely then slice each piece into 3, carefully holding the topping in place as you slice.
- Share the potato salad between 6 serving plates. Squeeze over a little lemon juice and season to taste. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Scatter over the watercress and lay 2 slices of salmon on top of each plate.
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