Summery Hot-Smoked Salmon Salad Recipe

Ingredients

• 180 mlwater
• 120 mlwhite vinegar
• 38 ggranulated sugar
• 1 teaspoonkosher salt
• 65 gyellow mustard seeds
• ⅓ cupred onion, thinly sliced
• 2 tablespoonswholegrain mustard
• 1 tablespoonDijon mustard
• 25 ggranulated sugar
• 30 mlwhite vinegar
• ½ teaspoonkosher salt
• 160 mlrapeseed oil
• 2 tablespoonschopped dill
• 454 gbaby new potatoes
• 2 tablespoonsolive oil
• ½ teaspoonkosher salt
• 6radishes, thinly sliced
• 1 cupfresh fennel bulb, thinly sliced
• ½ cupfresh mangetout, sliced diagonally
• ½ cuppeeled English cucumber, diced
• 2 cupsfresh rocket leaves
• 2 cupsradicchio, thinly sliced
• 227 ghot-smoked salmon, broken into bite-sized pieces
• 4hard-boiled eggs, peeled and quartered
• 2 tablespoonscapers in brine, drained
• 3 tablespoonsfresh dill sprigs
• 3 tablespoonsrye cracker crumbs

Instructions

1. 1

   Simmer the brine

   For the pickled mustard seeds and red onion, bring 180 ml water, 120 ml vinegar, 38 g sugar and 1 teaspoon salt to a simmer.

2. 2

   Add the seeds

   Stir in the mustard seeds and turn the heat down to low.

3. 3

   Cook until tender

   Simmer for about 30 minutes, until the seeds have softened and plumped up.

4. 4

   Add the onion

   Stir in the sliced red onion and bring the mixture back to a simmer.

5. 5

   Cool the pickles

   Take the pan off the heat and leave the mixture to cool to room temperature.

6. 6

   Chill the pickles

   Transfer the pickles to a glass jar and refrigerate until needed.

7. 7

   Mix the dressing

   In a medium bowl, whisk together the wholegrain and Dijon mustards, 25 g sugar, 30 ml vinegar and ½ teaspoon salt.

8. 8

   Emulsify the oil

   Whisk in the rapeseed oil gradually in a slow stream until the dressing emulsifies.

9. 9

   Add the dill

   Stir the chopped dill into the dressing.

10. 10

    Chill the dressing

    Pour the dressing into a jar and refrigerate until ready to use.

11. 11

    Heat the oven

    Preheat the oven to 220°C.

12. 12

    Season the potatoes

    Halve the potatoes, unless they are very small, in which case leave them whole. Toss them in a bowl with the olive oil and ½ teaspoon salt.

13. 13

    Arrange on a tray

    Spread the potatoes on a baking tray lined with baking parchment.

14. 14

    Roast the potatoes

    Roast until golden and tender when pierced with a fork. Take them out of the oven and leave to cool for about 20 minutes.

15. 15

    Dress the vegetables

    In a large bowl, toss the radishes, fennel, mangetout, cucumber, rocket and radicchio with enough mustard-dill dressing to coat.

16. 16

    Arrange the salad

    Transfer the dressed vegetables to a large, shallow platter or serving bowl.

17. 17

    Add salmon and eggs

    Arrange the potatoes, salmon and egg quarters over the salad.

18. 18

    Add the toppings

    Scatter over the capers, dill sprigs and rye cracker crumbs.

19. 19

    Garnish with pickles

    Finish with the pickled mustard seeds and red onion; there will be some left over to save for another use.

20. 20

    Serve with dressing

    Serve the salad with the remaining dressing on the side.

What is hot-smoked salmon salad?

Hot-smoked salmon salad combines cooked, smoky fish with fresh leaves and other seasonal ingredients, making it more substantial than a simple green salad. The combination of smoked fish, potatoes and dill also nods to northern European and Scandinavian flavours.

This version builds in contrasting textures: tender roasted potatoes and eggs, crisp vegetables, and crunchy rye crumbs. Pickled mustard seeds and red onion bring a bright, tangy counterpoint to the rich salmon and creamy dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 804 calories, 23g protein, 46g carbs, 59g fat.

The potatoes and sugar in the pickles and dressing provide most of the carbohydrates, while the salmon and eggs contribute protein. The oil, salmon and egg yolks are the main sources of fat. For a more balanced plate, serve a generous share of the crisp vegetables alongside your portion and add extra greens if desired.

The pickled mustard seeds

Gentle simmering: the seeds cook in a sweet, vinegary brine until plump and tender, which takes about 30 minutes. Add the onion near the end, as directed, so it softens briefly without losing all its bite.

Make ahead: the pickles need to cool and chill before serving. The recipe makes extra, so keep the remainder in its jar for another use.

A mustard-dill dressing

Mustard balance: wholegrain mustard gives the dressing texture, while Dijon adds a smoother, sharper note. Whisk the oil in slowly so it combines with the vinegar and mustard rather than sitting on top.

Dill flavour: chopped dill is mixed into the dressing, then fresh sprigs are added to the finished salad. Keeping some dill fresh gives the platter a fragrant finish.

Roasting the potatoes

Even pieces: halve larger baby potatoes so they cook at a similar pace to the smaller ones. Very small potatoes can stay whole, as the method specifies.

Doneness: roast at 220°C until the potatoes are golden and a fork slides in easily. Let them cool for about 20 minutes before adding them to the salad so they do not wilt the leaves.

Keeping the vegetables crisp

The vegetables: radishes, fennel, mangetout and cucumber bring crunch, while rocket and radicchio add leafy freshness and a pleasantly bitter edge. Slice them thinly so they are easy to eat with the salmon and potatoes.

Dress lightly: toss the vegetables with just enough dressing to coat them, rather than pouring it all in at once. Keep the extra dressing on the side for anyone who wants more.

Assembling and serving

Layering: spread the dressed vegetables on a broad, shallow platter, then arrange the potatoes, salmon and quartered eggs over the top. Finish with capers, dill, rye crumbs and the pickled mustard seeds and onion.

Serve this as a substantial lunch or a warm-weather dinner. The recipe does not specify a side dish; crusty bread can be offered alongside if you want something extra.

Recipe notes & tips

• Prepare the pickled mustard seeds and dressing ahead, then chill them until serving.
• Taste the dressing before tossing and add it gradually so the leaves are coated but not soggy.
• Cut the potatoes to a similar size where possible for more even roasting.
• Let the potatoes cool for about 20 minutes before arranging them over the greens.
• Use a shallow platter to spread out the ingredients and make the toppings easy to distribute.
• Keep the extra dressing on the side so each person can add more at the table.

Variations

• Swap the leaves: Use baby spinach in place of rocket if you prefer a milder salad.
• Change the fish: Replace the hot-smoked salmon with another ready-to-eat smoked fish.
• Add herbs: Mix a little extra chopped fresh dill through the vegetables before serving.
• Make it more tangy: Add a little more pickled onion to each portion.
• Skip the rye crumbs: Leave them out for a softer finish, or use another savoury cracker crumb.

Common mistakes to avoid

• Boiling the seeds too hard: Keep them at a gentle simmer so the brine reduces less rapidly.
• Adding the onion at the start: Stir it in after the seeds have simmered so it keeps some texture.
• Pouring in the oil too quickly: Whisk it in a slow stream to help the dressing emulsify.
• Overcooking the potatoes: Check with a fork and take them out when tender and golden.
• Dressing the salad too heavily: Add dressing little by little, keeping the extra for serving.
• Adding hot potatoes to the leaves: Allow them to cool for about 20 minutes first.

How to store

Store leftover salad in a covered container in the fridge and eat within 1 day; the dressed leaves will soften over time. Keep any unused pickles and dressing separately in sealed jars in the fridge. This salad is best served cold or at room temperature rather than reheated.

Frequently asked questions