Salmon & Fennel Potato Salad

Salmon & Fennel Potato Salad

0 from 0 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: New ZealandDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Keen to impress next time you’re told to bring a plate to a BBQ? This potato salad is an ultimate showstopper with rich salmon, sour cream and peppery watercress, yum!

This salad is the perfect balance of flavours, with rich salmon, sour cream and peppery watercress. A great light summer dinner or an impressive plate to bring to your next BBQ.

Ingredients

  • 500 g new potatoes, cut in half

  • 200 g hot smoked salmon, broken into chunks

  • 4 eggs

  • 1 shallot, finely chopped

  • 3 tablespoons capers

  • ½ cup sour cream

  • 1 tablespoon extra virgin olive oil

  • Juice of 1 lemon

  • 1 handful watercress

  • ½ fennel bulb, finely sliced with fronds set aside for garnishing.

  • 1 small handful dill

Directions

  • Cook the potatoes in boiling, salted water for 10 – 15 minutes or until just tender. Remove from the water and refresh under cool water.
  • Cook the eggs in boiling water for 8 minutes, drain, run under cold water and peel. Cut into quarters.
  • Mix the shallots, olive oil and lemon juice with half of the dill and capers in a large bowl.
  • Add the potatoes and fennel and toss through the sour cream mix. Season well with salt and pepper. Before gently fold through the salmon and watercress, being careful not to break up the salmon.
  • Transfer onto a serving plate and garnish with remaining capers, dill, fennel fronds and watercress, then top with the eggs.

Notes

  • This recipe is just as delicious if you substitute the smoked salmon for a piece of baked salmon. Bake a 200g piece of salmon in the oven at 200°C on a baking tray, skin side down for 12 – 15 minutes. Leave to cool slightly before flaking apart with a fork and gently folding it through your potato salad.
  • No watercress? Try substituting it for rocket or baby spinach.
  • Not a fan of fennel? Cucumber will do the trick while maintaining the fresh flavour.
  • If you can’t find free dill, it can be left out or substituted for a small handful of flat leaf parsley or finely diced chives.
  • Try substituting the salmon for 10 slices of crispy cooked bacon, sliced into small pieces. Or, make it vegetarian by leaving out the salmon altogether!

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