Mary Berry’s Hot Smoked Salmon Salad is a sophisticated, nutrient-dense dish that pairs flaky, kiln-smoked fish with tender vegetables and a creamy horseradish dressing. Ideally the salmon should be flaked into large, succulent chunks rather than small pieces to maintain its distinct texture against the crisp salad leaves and soft baby potatoes.
Mary Berry Hot Smoked Salmon Salad Recipe Ingredients
- 4 hot smoked salmon fillets (approximately 400 g)
- 500 g (1 lb 2 oz) baby new potatoes, halved
- 200 g (7 oz) fine asparagus tips or green beans
- 100 g (4 oz) mixed salad leaves (rocket, watercress, and spinach)
- 200 g (7 oz) cherry tomatoes, halved
- 1 small bunch of fresh dill, chopped
For the Lemon and Horseradish Dressing:
- 4 tbsp crème fraîche or full-fat Greek yogurt
- 1 tbsp creamed horseradish
- 1 tbsp fresh lemon juice
- 1 tsp clear honey
- Salt and freshly ground black pepper
How To Make Mary Berry Hot Smoked Salmon Salad Recipe
- Cook the Potatoes: Place the halved new potatoes in a large pot of salted water. Bring to a boil and simmer for twelve to fifteen minutes, or until they are tender when pierced with a fork.
- Blanch the Greens: During the last three minutes of the potato cooking time, add the asparagus tips (or green beans) to the same pot. Drain everything together in a colander and immediately plunge the vegetables into a bowl of ice-cold water to keep them vibrant and crisp.
- Flake the Salmon: Remove the skin from the hot smoked salmon fillets. Use your fingers or two forks to pull the salmon apart into large, generous flakes. Set aside on a plate.
- Whisk the Dressing: In a small mixing bowl, combine the crème fraîche, creamed horseradish, lemon juice, and honey. Whisk until smooth and season with a pinch of salt and a generous amount of black pepper.
- Assemble the Base: In a large serving bowl or on a wide platter, toss the mixed salad leaves with the halved cherry tomatoes and the drained, cooled potatoes and asparagus.
- Combine and Dress: Drizzle half of the horseradish dressing over the vegetables and toss gently to coat.
- Final Layering: Scatter the salmon flakes over the top of the salad. Drizzle with the remaining dressing and finish with a sprinkle of fresh chopped dill.
Recipe Tips
- Salmon Type: Ensure you buy “hot smoked” salmon, which is flaky and cooked through, rather than “cold smoked” (the thin, translucent slices). Kiln-smoked salmon provides the meaty texture that defines this Mary Berry classic.
- Horseradish Strength: Creamed horseradish varies in heat. Start with one tablespoon and taste the dressing; if you prefer a sharper kick, add an extra teaspoon.
- Potato Prep: Let the potatoes cool slightly before adding them to the leaves. If they are piping hot, they will wilt the delicate rocket and spinach leaves.
- Herb Substitution: If you are not a fan of dill, fresh chives or flat-leaf parsley work as excellent alternatives to provide a herbal lift.
What To Serve With Mary Berry Hot Smoked Salmon Salad
Salmon salad accompaniments are light, artisanal additions frequently served to balance the smoky richness of the fish and the creamy dressing. Ideally the bread should be a dense, dark rye or a seeded soda bread spread with salted butter to provide a robust base for the delicate salad components.
- Slices of dark rye or pumpernickel bread
- Mary Berry Seeded Soda Bread
- A chilled glass of crisp Sauvignon Blanc
- Extra lemon wedges for squeezing
How To Store Mary Berry Hot Smoked Salmon Salad
- Refrigerate: You can store the cooked potatoes, blanched vegetables, and flaked salmon in separate airtight containers in the fridge for up to two days.
- Assembly Timing: For the best results, do not dress the salad until you are ready to serve. Once the leaves are coated in the acidic dressing, they will begin to soften within thirty minutes.
- Freeze: This recipe is not suitable for freezing. The texture of the fresh vegetables and the cream-based dressing will deteriorate significantly upon thawing.
Mary Berry Hot Smoked Salmon Salad Nutrition Facts
- Calories: 385 kcal (per serving)
- Carbohydrates: 22g
- Protein: 28g
- Fat: 19g
- Fiber: 5g
- Sugar: 4g
Nutrition information is estimated per serving based on four servings.
FAQs
Yes, smoked mackerel is a fantastic and more affordable alternative to hot smoked salmon. It has a stronger flavor, so you may want to increase the lemon juice in the dressing to balance the oiliness.
Naturally, yes. All the primary ingredients and the dressing components are gluten-free. Just ensure your creamed horseradish does not contain any hidden wheat-based thickeners.
You can, though Mary Berry typically recommends full-fat for the best mouthfeel. Light versions can sometimes be a bit more watery, so you may need less lemon juice to maintain the right consistency.
Try More Recipes:
Mary Berry Hot Smoked Salmon Salad Recipe
Description
A sophisticated summer salad featuring kiln-smoked salmon, new potatoes, and asparagus in a creamy horseradish sauce.
Ingredients
Instructions
- Boil potatoes for twelve to fifteen minutes until tender.
- Blanch asparagus in the same pot for the last three minutes.
- Drain and cool the vegetables in cold water.
- Flake the salmon into large pieces, removing any skin.
- Whisk crème fraîche, horseradish, lemon, and honey for the dressing.
- Toss leaves, tomatoes, and veg with half the dressing.
- Top with salmon and the remaining dressing; garnish with dill.
Notes
- Based on the original “Hot Smoked Salmon and Potato Salad” by Mary Berry.
- For a festive look, add a handful of pomegranate seeds.
- Ensure the salmon is flaked gently to keep the chunks intact.
