Smoked Salmon and Roast Potato Salad

Charmaine Lu -
  • 750g baby new potatoes
  • Olive oil
  • 1 cucumber, chopped
  • 1 lemon
  • 50g smoked salmon
  • 200g tub of soft cheese
  • Handful of cress
  • 85g watercress salad
  • Preheat the oven to 200C. Toss the potatoes in oil and sea salt, and roast in the oven for 45 mins until golden and crisp. Meanwhile, tip the chopped cucumber into a bowl with a pinch of sea salt and the juice of ½ a lemon. Drizzle with oil, then set aside to pickle a little.
  • Slice the salmon and add to a bowl with the cheese. Beat together until smooth, and season well with black pepper. Stir in the grated zest of ½ a lemon and squeeze in the juice. Finely chop the cress and add to the bowl with the salmon, and mix well into a pate consistency. Divide the watercress between 4 plates and spoon over the cucumber. Arrange the potatoes on top, slightly crushing them as you go. Top the potatoes with the smoked salmon pate, scatter with more cress and serve.
45 mins
4 serving