Trio of Smoked Salmon

Royal smoked salmon, gravalax and beetroot smoked salmon are served with three salads in this smart starter by Gary Rhodes
By Gary Rhodes
Trio of Smoked Salmon
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the potato salad

  • 12 new potatoes
  • 1 lemon, zest only
  • 4 spring onions, thickly sliced
  • 2 tbsp chopped dill
  • 2 tbsp mayonnaise

For the asparagus and watercress salad

  • 12 asparagus
  • 1 bunches watercress
  • 2 tbsp hazelnut oil
  • 2 tbsp sherry vinegar

For the fennel salad

  • 1 large bulb fennel, thinly sliced
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 1 tsp caster sugar

For the salmon

  • 4 slices Royal smoked salmon, (available from specialist producers)
  • 4 slices gravadlax
  • 4 slices beetroot smoked salmon, (available from specialist producers)


1. For the potato salad: boil the potatoes in a large pan of boiling salted water until tender - about 15-20 minutes. Drain well.

2. When the potatoes have cooled slightly, but are still slightly warm, combine the potatoes with the remaining salad ingredients in a large bowl and mix well. Set aside.

3. For the asparagus and watercress salad: blanch the asparagus in a pan of boiling salted water until tender. Drain well and then plunge into a bowl of ice cold water to cool. Drain again.

4. Combine the drained asparagus with the watercress and the remaining salad ingredients. Set aside.

5. For the fennel salad: combine all the salad ingredients in a salad bowl.

6. Arrange a slice of each type of salmon on each of four starter plates. Put a spoonful of each salad on the plate alongside the trio of salmon. Serve.

Made with produce from Forman and Field - finalists of the Local Food Hero Awards 2007.

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