Potato Salad with Whisky&Soy Smoked Salmon

If you know us, you know we love to experiment both with our smoked products and with bold pairings.

Every Smokin’ Brothers recipe starts with a simple challenge: how do we bring out the full flavour of our smoked salmon without overpowering it?

The dish we’re sharing today is the result of that very question.

It combines our Whisky&Soy Smoked Salmon with fresh, crunchy vegetables, a gently sweetened lemon mayo, and the nutty touch of sesame, not just delicious, but good for your health too.

This is the perfect recipe for a laid-back summer brunch, to serve alongside grilled fish or meats, or even in small portions at a fancy aperitivo.

Ingredients:

• 200g Whisky&Soy Smoked Salmon
• 800g baby potatoes
• 1 bunch of radishes
• 1 cucumber
• 3 spring onions
• 1 lemon
• Mayonnaise
• 1 tsp agave syrup
• Sesame oil
• Sesame seeds
  

Method:

1. Boil the potatoes whole with the skin on, until tender but still firm. Drain and cut in half.
2. Sauté the potatoes in a hot pan with sesame oil until golden and crispy on the outside.
3. Thinly slice the spring onions, cucumber, and radishes. Place them in a bowl, add a pinch of salt and a squeeze of lemon juice, and gently massage them for a couple of minutes to soften and enhance the flavour.
4. Make the dressing: combine mayonnaise with lemon juice and a teaspoon of agave syrup. Whisk until smooth and creamy.
5. Time to plate: start with the warm potatoes, then add the fresh vegetables, and finish with slices of Whisky & Soy Smoked Salmon.
6. Add small dollops of mayo, a sprinkle of sesame seeds, and, if you like, a few sprigs of fresh chives.

A dish that plays with sweet and savoury contrasts and light, crispy textures. No need for fancy tricks — just a good smoked salmon and a few smart choices.

Try it out, and maybe invite someone over to share it!

Missing the main ingredient?
You can get our Whisky&Soy Smoked Salmon right here.

Credits:
Foodstyling and recipes: Kerstin Hartwig