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Hot smoked salmon and potato salad with paprika aioli

For quicker than quick midweek mealtimes, it isn’t a bad idea to boil up a pan of waxy new potatoes on a Monday and use them up during the week in a range of different dishes. I do this sometimes. My last post used the first half of my bag of potatoes, Chorizo and potato frittata, and this one sees the second half of the bag being utilised – waste not, want not and all that. Even if it’s just mini chips (cut into sticks and fry) with a fresh, crispy fried egg – or cold out the fridge with a lick of Colman’s – they always get used up.
My paprika aioli – God that sounds posh – is made from Hellman’s mayo, but feel free to make your own. I find a jar of full fat decent quality mayo is another essential for quick family meals. The smoked paprika (available in all supermarkets nowadays) provides a nice background kick without overpowering the delicately hot smoked salmon. We are lucky enough to have a great fish man in a van who visits the village every Wednesday, and this is his own, home smoked salmon – but most supermarkets and fishmongers seem to have it in. It’s a nice change from smoked salmon, which, unless you spend a bit on a great artisan product, can be a bit pappy due to over-farmed fish. It’s a delight with the crispy potatoes, peppery rocket and tangy dressing. This would be a great one to do ahead of time, just make everything in advance and simply compile when ready.
Though this is quite a sophist’ dish, my kids devoured it happily so it’s a perfect all round family pleaser. What kid doesn’t like salmon, fried potatoes and mayo? Simply leave out the rocket on their plates if you think it’s unlikely they’ll appreciate its peppery goodness (my daughter threw hers on the floor). As such I am entering into the Organix #NoJunk blog hop hosted by Holly Bell.
Happy Midweek to you all!
Serves: 4 adults
Prep time: 5 minutes 
Cook time: 20 minutes (add on another 20 if cooking potatoes from scratch)
Total time: 25 minutes (add on another 20 if cooking potatoes from scratch)
350g hot smoked salmon, flaked
700g cooked new potatoes, halved
100g rocket
2 tablespoons of olive il, for frying
For the aioli:
3 tablespoons of mayo
3 tablespoons of extra virgin olive oil
1/2 teaspoon smoked paprika
Juice of 1/4 lemon
Pinch of salt
  1. Fry the halved new potatoes in olive oil for about 15-20 minutes, until crispy all over.
  2. Meanwhile, whisk together the dressing.
  3. Assemble rocket in 4 bowls, top with hot potatoes, flake salmon in, and dribble dressing over, serving more alongside.


Hot smoked salmon and potato salad with rocket and smoked paprika aioli



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