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This recipe is classed as easy

Rating 2.56 / 5 (9 votes)

Prep time:
15 min
Cook time:
30 min

Royal smoked salmon, gravalax and beetroot smoked salmon are served with three salads in this smart starter by Gary Rhodes


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.


For the potato salad

For the asparagus and watercress salad

For the fennel salad

For the salmon

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

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