I first made this salad when my eldest was a toddler (funny how we remember things by the age of our children!), after browsing through my latest Jamie Oliver cookbook. Its perfect for Good Friday, for us anyway, as its a day that we eat no red meat.
I probably wouldn’t have tried it if it weren’t it for my husband, who had introduced me to the great flavour of horseradish. I adore it now, along with dill. Both go perfectly with potatoes and smoked salmon.
Smoked Salmon & Potato Salad
Inspired by Jamie Oliver’s recipe in Jamie at Home
600g potatoes, cut into even sized pieces (skin on or off to your liking)
1 lemon, zest and juice
1 splash red wine vinegar
Extra virgin olive oil
2 tablespoons capers, drained (you can leave these out if you wish)
1 small bunch fresh dill or chives, roughly chopped
400g sliced smoked salmon
1 tablespoon horseradish cream
150 ml crème fraîche or sour cream
Put the potatoes into a large pot and cover with water. Bring to the boil and then cook for 15 or so minutes until the potatoes are just cooked, then drain.
While the potatoes are cooking, to a large mixing bowl, add the lemon zest and half of the juice plus the vinegar. Then add three times as much olive oil as vinegar, and half of the herbs. You can add the capers now if you are using them. Throw the warm potatoes into this bowl with some salt and pepper and mix until all the potatoes are coated. Set aside.
To make the dressing, mix the horseradish cream into the creme fraiche with the remaining lemon juice and some salt and pepper. Adjust to taste – you might want to add more horseradish cream or lemon juice!
Lay your smoked salmon out onto a large platter. Spoon the potatoes into the centre of the platter. Generously drizzle the dressing over the potatoes and salmon then scatter the rest of the herbs. If you have any leftover dressing, be sure to place it alongside the platter in a little jug so that your friends can add more to their plates!