- The Daily Spud - https://www.thedailyspud.com -

Spud Sunday: Smoky And The Salad

Smoked Salmon Stuffed with Potato Salad

Smoked salmon stuffed with potato salad

This part hardly needs a formal recipe – just wrap your slices of salmon around a dollop of potato salad, serve with a wedge of lemon and some dill and you’re done. Apart from eating the end result, that is, but I was taking that part as read.

The amount of filling you can add to a slice of salmon will naturally depend on the size of the slices you have. The slices of Kinvara smoked salmon were around 15cm long and between 5cm and 8cm wide and I filled them with 2 heaped tablespoons of the salad. Adjust according to the size of slices you have.

You could serve a couple of these as a starter, say, or for a lunch serving, have two or three of these with an additional helping of the salad on the side, along with some brown soda bread.

You’ll need:
  • Smoked salmon, sliced fairly thinly, with individual slices large enough to be formed into a small filled roll
  • Potato and egg salad (see below)
  • Lemon wedges to serve
  • Chopped dill to garnish
The Steps:
  • Scoop around 2 heaped tblsp of potato salad onto the centre of each slice of smoked salmon and form into a roll.
  • Garnished with chopped dill and serve with a lemon wedge.
The Results:
  • As many filled smoked salmon rolls as you have slices of salmon.

Potato And Egg Salad

This is really a fairly classic potato salad, though it does use cream cheese in place of the usual mayonnaise and generally involves lots of things that are happy, not just in the company of potatoes, but in the company of smoked salmon too.

You’ll need:
  • 800g new potatoes (or waxy salad potatoes)
  • 2 cloves garlic, lightly crushed
  • 2 tsp salt, for boiling the potatoes
  • 4 eggs, hard-boiled
  • 120g cream cheese, softened
  • 2 tsp dijon mustard
  • 3 tblsp lemon juice
  • 30 drops tabasco
  • 4 tblsp capers
  • 8 spring onions, white and green parts finely sliced
  • 100g celery, finely diced (2-4 sticks, depending on size)
  • 4 tblsp finely chopped dill
  • 1 tsp coarse salt or to taste
  • freshly ground black pepper
The Steps:
  • Scrub the potatoes and halve or quarter any larger potatoes so that you have roughly even-sized pieces, then bring about 1.5l of water to the boil in a saucepan, add about 2 tsp salt, the pieces of crushed garlic and the potatoes.
  • Bring the potatoes back to the boil and reduce to a simmer. Simmer gently, covered, for around 15-20 minutes or until just fork-tender, then drain well, return them to the saucepan and allow them to cool, covered by a tea-towel.
  • Once cool enough to handle, peel the potatoes or not as you prefer, and chop into approx. 0.5cm chunks.
  • In a large bowl, mash together the hard-boiled eggs, cream cheese, mustard, lemon juice, tabasco and capers.
  • Stir in the chopped potato, spring onions, celery and dill. Add salt and black pepper to taste and more tabasco if you like.
The Variations:
  • You could certainly replace some or all of the spring onions with chives or add some horseradish for a bit of extra bite.
The Results:
  • Salad servings for 4-6 or enough to fill around 25 to 30 slices of smoked salmon as above.