Smoked Salmon Mediterranean Salad

Ingredients

• 113 g (4 oz)hot-smoked salmon
• 227 g (8 oz), ends trimmedgreen beans
• 142 g (5 oz)spring mix lettuce
• 454 g (1 lb)potatoes
• 1 cup (about 150 g), sliced 3 mm thickred onion
• 1 cup (about 150 g)cherry or grape tomatoes
• ⅛–¼ cup (about 20–40 g)currants
• 2, hard-boiled and sliced lengthwiseeggs
• 2 tbsp (about 14 g)sliced almonds
• To tasteolive oil
• To tastesalt and pepper
• To tastecreamy green vinaigrette

Instructions

1. 1

   Roast the potatoes

   Preheat the oven to 175°C (350°F). Spread the potato slices on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Bake for 20 minutes.

2. 2

   Cook the beans

   Fill a medium saucepan halfway with water and bring it to a rolling boil over high heat. Salt the water, add the green beans and cook for about 4–6 minutes. Lift the beans out of the boiling water, transfer them to a bowl of ice water and set aside.

3. 3

   Flake the salmon

   Break the hot-smoked salmon fillet into flakes.

4. 4

   Layer the salad

   Spread the lettuce over a platter. Layer the potatoes, green beans, onion, tomatoes, eggs, almonds, currants and salmon on top.

5. 5

   Season the salad

   Sprinkle with extra salt and pepper.

6. 6

   Dress and serve

   Drizzle with the creamy green vinaigrette and toss the salad when ready to serve.

What is Mediterranean salmon salad?

This is a composed salad: rather than mixing everything together at the start, the ingredients are layered on a platter. It draws on familiar Mediterranean-style combinations of vegetables, olive oil, fish and herbs, while adding eggs, almonds and currants.

Here, hot-smoked salmon brings a savoury, smoky note, and creamy green vinaigrette ties the components together. Warm roasted potatoes meet crisp beans and fresh leaves for a meal with varied textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 22g protein, 69g carbs, 8g fat.

The potatoes, currants and vegetables provide most of the carbohydrate, while the salmon and eggs contribute protein. Olive oil, almonds and the creamy vinaigrette provide much of the fat. For a balanced plate, serve a portion with extra leafy vegetables or other non-starchy vegetables.

Choosing the ingredients

Potatoes: cut them into even slices so they roast at a similar rate. The recipe does not specify a variety, so use potatoes that hold their shape when cooked.

Salmon: hot-smoked salmon flakes easily and has a cooked texture. Check it for any remaining bones as you break it apart.

Currants and almonds: the currants add a little sweetness, while sliced almonds contribute crunch. The amount of currants can be adjusted within the recipe’s stated range.

Roasting the potatoes

Potatoes: spread the slices out on the baking sheet and coat them with olive oil and seasoning as directed. Give them the full 20 minutes, then check that they are tender before layering them onto the salad.

Timing: the potatoes take the longest, so start them first. While they roast, you can prepare the beans and arrange the other ingredients.

Getting the beans just right

Boiling water: add the beans only after the water reaches a rolling boil, then cook them for about 4–6 minutes. Their colour should remain bright and they should still have some bite.

Ice bath: transfer the beans straight from the boiling water into the bowl of ice water. This halts the cooking and helps prevent them from turning soft while you assemble the platter.

Layering and serving

Lettuce base: arrange the spring mix first, then distribute the remaining ingredients over it so each serving gets a mixture of toppings. Keep the salmon in flakes rather than crushing it into the other ingredients.

Vinaigrette: add the dressing just before serving, as the recipe suggests. Toss the salad then, or leave it layered on the platter and let diners serve themselves.

What to serve alongside it

The potatoes, eggs and salmon make this salad substantial enough to serve on its own. If you want to stretch the meal, offer bread alongside it.

For a lighter accompaniment, serve it with extra plain greens or sliced vegetables. Keep any additional dressing on the side so people can add it to taste.

Recipe notes & tips

• Slice the potatoes evenly so they cook at a similar pace.
• Have the ice-water bath ready before the beans finish boiling.
• Drain the beans well after chilling so excess water does not dilute the dressing.
• Flake the salmon gently to keep some larger pieces for the platter.
• Add the vinaigrette shortly before eating to keep the lettuce fresh.

Variations

• Swap the leaves: use another tender salad mix in place of spring mix.
• Change the nuts: try another sliced nut if almonds are unavailable.
• Adjust the currants: use the lower end of the stated amount for less sweetness.
• Serve individually: divide the lettuce and toppings between two plates instead of using a platter.
• Add extra greens: increase the leafy base for a more vegetable-forward salad.

Common mistakes to avoid

• Crowded potatoes: they may roast unevenly; spread them out across the baking sheet.
• Overcooked beans: they lose their bite; check them within the stated 4–6 minute window.
• Skipping the ice bath: the beans can continue cooking; transfer them straight into ice water.
• Dressing too early: the leaves may wilt; drizzle the vinaigrette on just before serving.
• Breaking up the salmon too finely: the flakes disappear among the toppings; leave a mix of small and larger pieces.

How to store

Store leftover salad covered in the refrigerator and eat within 1–2 days; the lettuce may soften, especially if already dressed. If possible, keep the dressing separate until serving. Reheat the potatoes separately if you prefer them warm, then add them back to the chilled salad.

Frequently asked questions