45 mins
Smoky Salmon Potato Salad
Serves
6
Creamy, comforting, and full of flavour, this smoked salmon recipe brings together rich, flaky hot smoked salmon with classic, wholesome ingredients to create a delicious potato salad. An easy, crowd pleasing dish, perfect for sharing.
Ingredients
1 x pack of Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon, chopped
1kg potatoes, peeled and chopped
1 cup plain Greek yoghurt
1 tsp Dijon mustard
1 tsp smoked paprika
1 spring onion, finely chopped
½ red onion, finely diced
Generous splash of lemon juice
Salt and pepper, to taste
Method
Step 1
Boil the potatoes in a large saucepan of salted water until they are tender and cooked through but still holding their shape.
Step 2
Once cooked, drain the potatoes in a colander and then toss with lemon juice and season with salt and pepper.
Step 3
In a large bowl, mix together the yoghurt, Dijon mustard, and smoked paprika. Set aside.
Step 4
In a large mixing bowl, combine the potatoes with the yoghurt sauce, spring onion, red onion, and salmon. Mix well and then chill for at least 1 hr to allow the flavours to infuse.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Smoky Salmon Potato Salad
Hot Smoked
,
Serves
6
45 mins
Creamy, comforting, and full of flavour, this smoked salmon recipe brings together rich, flaky hot smoked salmon with classic, wholesome ingredients to create a delicious potato salad. An easy, crowd pleasing dish, perfect for sharing.
Ingredients
1 x pack of Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon, chopped
1kg potatoes, peeled and chopped
1 cup plain Greek yoghurt
1 tsp Dijon mustard
1 tsp smoked paprika
1 spring onion, finely chopped
½ red onion, finely diced
Generous splash of lemon juice
Salt and pepper, to taste
Method
Step 1
Boil the potatoes in a large saucepan of salted water until they are tender and cooked through but still holding their shape.
Step 2
Once cooked, drain the potatoes in a colander and then toss with lemon juice and season with salt and pepper.
Step 3
In a large bowl, mix together the yoghurt, Dijon mustard, and smoked paprika. Set aside.
Step 4
In a large mixing bowl, combine the potatoes with the yoghurt sauce, spring onion, red onion, and salmon. Mix well and then chill for at least 1 hr to allow the flavours to infuse.