Hot Smoked Salmon and Avocado with Parsley and Mint Pesto Jersey Royal Potato Salad

This is such a good time of year for produce some of my favourites are asparagus, wild garlic and of course the first harvest of jersey royals. Jersey royals are creamy, buttery but still nice and firm so what better way to eat them other than warm (these were my leftovers from another dinner) in this indulgent salad. I’m lucky as my local fishmonger smoke their own salmon and they have perfected it. It is tasty not too smokey and super soft and moist. You can use any soft herbs in the pesto I just happened to have some leftover parsley and I’ve got a mint bush in the garden. Yummy.

Ingredients (serves 2)

For the potatoes

  • 12 cooked and cooled jersey royals (mine were very small so I cooked them for 15 mins, if you have larger ones you might need half the amount and cook for 20 mins)
  • Good handful of walnuts (14-16 pieces), dry toasted for a couple of minutes on each side so they release their oil
  • Small bunch of parsley
  • Handful of mint, leaves only
  • 1 garlic clove, peeled and finely chopped
  • Juice of half a lemon
  • Pinch of salt
  • 3-4 tbsp of olive oil
  • 2 tbsp finely grated Parmesan

For the salad

  • 2 hot smoked salmon fillets, from the fishmonger or supermarket
  • Small bag of mixed salad leaves
  • 1 avocado, skin and stone removed, sliced (sprinkle with lemon if not eating straight away to keep colour)
  • 6 cornichons or gherkins, sliced


    Add all of the potato ingredients except the potatoes into a food processor, keep the motor running on low and add a steady stream of olive oil until you have your required consistency. Tip into a bowl along with the cooked jerseys and lightly mix to coat.
    Assemble the salad by sharing the salad leaves between 2 serving plates, add the avocado and sliced gherkins. Top with the coated jersey royals and finish with a salmon fillet. Enjoy.

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