This salmon salad recipe is excellent as part of a buffet or a family meal.
These quantities will serve four people for a main course with bread and a mixed salad as a side dish.
You could easily make this an appetizer to serve 6 people or a buffet dish for 8 people.
It's simple enough to adjust quantities to serve more or less people.
You need some ready cooked salmon - or a can of salmon.
The dill dressing is one that you can use any time.
It can be prepared a few hours ahead of serving - just chill in the fridge and bring out about 20 minutes before serving to allow the flavor to come out.
When you're making it, you need quite a large bowl to mix it - if you don't use a large enough bowl, then you won't be able to mix it up gently - the bits will come out over the side and the result will be mashed salmon rather than the larger chunk you are aiming for.
1 lb (500g) cooked salmon
1/2 lb (250g) cooked peeled shrimp (prawns)
1 lb (500g) cooked new potatoes - cubed
1 bunch scallion (spring onions) - finely sliced
250 ml (7fl oz) sour cream
2 tablespoons lemon juice
few sprigs of fresh dill - finely chopped
4 tablespoons milk
1 oz (25g) gherkins - finely chopped
1 teaspoon mustard - dijon or fine grain
Take a large bowl and flake the salmon into it - if you're using canned salmon, then remove the 'gungey bits'. You need pure pieces of salmon for this dish.
Add the prawns to the bowl.
Mix the sliced potatoes and onion into the salmon and prawn.
Stir the dressing ingredients together.
Take half the dressing and mix into the salmon, prawn and potatoes.
Arrange the watercress over the serving plate.
Spread the salmon mixture over it.
Spoon the remainder of the dressing over and serve.
You may also like these recipesFind A Seafood Recipe > Freshwater Fish Recipes > Salmon Salad
By Liz Alderson, Mar 30, 2016
You can use fresh or canned salmon for this salmon salad. Great for a buffet meal or taking on a picnic.
Prep Time: 20 minutes
Cook time: 0 minutes
Main Ingredient: salmon, potato, scallions