How To Make Hot-smoked salmon, double cress & potato salad platter
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Serves:
Ingredients
- 2 hot-smoked salmon fillets
- 4 cups mixed salad greens
- 1 cup watercress
- 1 cup microgreens
- 1 cup boiled baby potatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons capers
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
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In a large mixing bowl, combine the salad greens, watercress, microgreens, red onion, cherry tomatoes, capers, and fresh dill. Toss to combine.
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In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
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Pour the dressing over the salad and toss well to coat.
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Arrange the salad on a platter.
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Flake the hot-smoked salmon fillets into large chunks and place them on top of the salad.
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Scatter the boiled baby potatoes around the salmon.
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Garnish with extra dill and lemon wedges, if desired.
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Serve immediately and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 35mg
- Sodium : 460mg
- Total Carbohydrates : 17g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 20g
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