Mary Berry Hot Smoked Salmon Salad Recipe

If you’re looking for a light yet satisfying dish, this Mary Berry Hot Smoked Salmon Salad Recipe is an excellent choice. Flaky hot smoked salmon is paired with fresh salad leaves, tender new potatoes, and a tangy mustard dressing to create a balanced meal full of flavor and texture. The combination of smoky fish, crisp vegetables, and creamy potatoes makes every bite refreshing and comforting. Best of all, this easy recipe comes together in about 30 minutes, making it perfect for lunch, dinner, or entertaining guests.

This Mary Berry Hot Smoked Salmon Salad Recipe is a simple yet elegant dish that delivers fresh flavors, satisfying textures, and impressive presentation with very little effort. The smoky salmon, tender potatoes, crisp vegetables, and zesty dressing come together beautifully for a meal that feels special enough for guests but easy enough for everyday dining. Whether served for lunch, dinner, or a summer gathering, this salad is sure to become a favorite.

Ingredients

For the Salad

• 300g hot smoked salmon fillets
• 500g baby new potatoes
• 120g mixed salad leaves
• 1 small cucumber, thinly sliced
• 150g cherry tomatoes, halved
• 4 spring onions, sliced
• 1 tbsp fresh dill, chopped
• 2 tbsp capers

For the Mustard Dressing

• 3 tbsp olive oil
• 1 tbsp wholegrain mustard
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt, to taste
• Black pepper, to taste

How to Make Mary Berry Hot Smoked Salmon Salad Recipe

• Cook the potatoes: Place the baby potatoes in a saucepan of salted water. Bring to a boil and cook for 12 to 15 minutes until tender. Drain well and allow them to cool slightly.
• Prepare the dressing: In a small bowl, whisk together the olive oil, wholegrain mustard, lemon juice, honey, salt, and black pepper until smooth and combined.
• Prepare the vegetables: Add the mixed salad leaves, cucumber slices, cherry tomatoes, spring onions, fresh dill, and capers to a large serving bowl.
• Add the potatoes: Toss the warm potatoes with half of the dressing, then add them to the salad mixture.
• Assemble the salad: Arrange the salad on a serving platter or divide between serving plates.
• Add the salmon: Break the hot smoked salmon into large flakes and scatter over the salad.
• Finish and serve: Drizzle over the remaining dressing and serve immediately while the potatoes are still slightly warm.

Tips for the Best Hot Smoked Salmon Salad

How do I keep the salmon from breaking apart too much?

Handle the salmon gently and add it at the very end. Large flakes look more appealing and provide better texture.

Can I make the salad ahead of time?

Prepare all the ingredients separately and assemble just before serving for the freshest results.

What potatoes work best?

Baby new potatoes hold their shape well and have a creamy texture that pairs perfectly with smoked salmon.

How can I add more flavor?

Add sliced avocado, pickled red onions, or extra fresh herbs such as parsley or chives.

Serving Suggestions

• Serve with crusty bread or warm baguette slices.
• Pair with a chilled glass of white wine.
• Add avocado slices for a more filling meal.
• Serve as part of a summer buffet spread.
• Enjoy alongside a light vegetable soup.

Storage

Room Temperature

This salad should not be left at room temperature for longer than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Keep the dressing separate whenever possible.

Freezing

Freezing is not recommended as the salad leaves and vegetables will lose their texture after thawing.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 22g
• Protein: 27g
• Fat: 21g
• Saturated Fat: 4g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs