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Warm potato and hotsmoked salmon salad

This is by far one of my favourite recipes. It is super easy to make and you can throw in pretty much anything you like or have available. Yesterday I tried it with marinated, pan fried aubergines for the first time and it went down a treat. This is an all-you–can-eat salad that definitely won’t leave you hungry and is full of good fats to help keep you feeling full.

If you have read Diet - my Story, this is just the perfect salad for when you want to stuff you face without feeling bad about it and since there are no processed foods in it, I would say almost guilt free. 

The ingredients are versatile but a couple essentials are a must have, you can mix and match the amounts of different veggies as you like, the ingredients list is just a guideline.

Ingredients for 2:
Hot smoked salmon fillets (I get mine from Aldi, they are delish and have a very different texture to the normal smoked salmon, it is almost meaty in consistency, it is a pack of 2)
450 gr boiled new potatoes
Half a packet of Feta cheese
1 avocado
½ bell pepper – any colour you like
1 handful of cherry tomatoes
1 chilli if you like to spice it up a bit
1 lemon
¼ cucumber
1 small aubergine
1 handful of parsley
1 tbs butter
2 spring onions
1 tsp of English mustard
6 tbs of Olive oil
2 tbs white wine vinegar
Salt and Pepper to season
1 tsp mixed herbs

You start off by cutting the aubergines into about 1 cm strips, a bit like chunky chips, lay them out on a tray and salt them. This will draw out the bitter juices, leave for about 10 minutes and then dab off the excess water with some kitchen roll and repeat the process also turning them around a bit to make sure all the bitterness comes out.

Cut the boiled potatoes in quarters. Next is the marinade for the aubergines. Take a bowl and add 2 tbs of olive oil, pepper, salt and the mixed herbs plus the juice of half a lemon, mix it all up.

While  waiting for the aubergines to give off all water, half the avocado and make insertions lengthwise and also cut the veggies, strips, cubes, halves, let your creativity run free, cut them as you feel. I mix it up as I can never decide and it will also look good to give it different shapes. Take a spoon and scoop the avocado out, this is a good little trick to keep the shape and it doesn't get all mushed up. Works also if you want to cube them.

When the aubergines are ready, put them into the marinade and cover them all over, then place in the pan and start browning it. I keep my pan on a medium heat as you want to ensure that the aubergine is fully cooked without turning into charcoal along the way. I would say fry for about 15 minutes turning them around so they get a good colour on each side, also on the skin side.

Once the aubergines are done set them aside and put the potatoes together with the butter in the pan. Turn the heat down to low, add the parsley and some salt to taste, then give it a stir and make sure they are all evenly coated. Leave them on low until they warm up, while you make the dressing.

For any dressing I use an empty jar (mustard, pickle, etc), add the remaining olive oil, juice of half the lemon, vinegar and mustard. Close the jar and give it a good shake, season with a bit of salt and pepper and shake again. If the taste is too sharp for you add a tiny bit of sugar and it will make it smoother. It's totally up to your taste buds. Then you are ready to prep the plates.

The arrangement of it all is totally up to you, but I like all ingredients to be seen on the plate to show off the variety of the dish. I usually place the potatoes in the middle and arrange the veggies around it.
Carefully take the skin off the hot smoked salmon and place it on top of the potatoes, crumble the feta cheese over it and then add the dressing.

Now you have a totally delicious salad and I hope you enjoy it as much as my household does.

This post first appeared on Foodwizardry Recipes, please read the originial post: here

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Warm potato and hotsmoked salmon salad


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