Smoked salmon, potato and egg salad

Serves 6
Preparation time
Cooking time


  • 6 small Kipfler potatoes
  • 200g snow peas
  • 300g smoked salmon
  • 3 eggs
  • 2 tablespoons horseradish relish
  • 150ml cream
  • 50ml lemon juice
  • salt and freshly ground black pepper
  • 50g salmon roe


  1. Cook the potatoes in boiling water until soft
  2. Cool, slice and place in a mixing bowl
  3. Blanch the snow peas, slice and add to the bowl along with the salmon that has been cut into strips
  4. Hard boil, peel the eggs and quarter
  5. Mix together the horseradish, cream, lemon juice and salt and pepper
  6. Pour over the salad and toss gently to combine
  7. Divide the eggs between 6 plates and then pile the salad on top
  8. Finish each salad with a teaspoon of salmon roe and a little extra ground black pepper
  9. Get the kids to help by mixing the salad dressing and have a competition to see who can peel an egg leaving the biggest piece of egg shell together

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