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Salmon Salad

A fresh and nutritious salmon salad! Great for picnics, dinner parties and buffet dinners!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Servings: 2


Spring Salmon Salad

  • 150 g cold smoked salmon
  • 80 g radishes, halved (about 7-8)
  • 200 g boiled potatoes, diced (about 3-4 medium sized)
  • 1/2 small red onion, sliced
  • 2 eggs
  • 6 asparagus spears
  • 50 g lamb leaves (about 2 handfuls)
  • 20 g pea shoots (optional)
  • chives

Dijon and Honey Vinaigrette

  • 2 tsp dijon
  • 0.5 tsp runny honey
  • 1 tbsp white wine vinegar
  • 1 tbsp water
  • 1 tbsp extra virgin olive oil


  • Boil the eggs (for a slightly runny egg, I bring a pan of water to the boil, and then I place the eggs with the help of a spoon into the water, reduce the heat to a simmer and leave the eggs to cook for 6 minutes!). After the 6 minutes, place the eggs under cold running water. Peel and cut into half.
  • Bring another pan (a large one) to the boil. Snap of the woody bottom part of the asparagus. Add salt and a small pinch of bicarbonate into the boiling water. Place the asparagus into the boiling water a boil for 2-3 minutes. Remove from pan and refresh.
  • Make the vinaigrette by placing all the ingredients into a jar with a lid. Close the lid and give it a good shake or pour into a bowl and whisk until combined. Taste with salt and pepper. Set aside. 
  • Assemble the salad by placing all the ingredients except the eggs and the vinaigrette  into a large bowl and mix carefully with your hands or with spoon. Place the eggs in top and drizzle the dijon vinaigrette over the salt. Finish with chopped chives.