The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Scandi-style Hot-smoked Salmon & Beetroot Salad
This speedy dish is full of Scandinavian-inspired flavours. Sustainably sourced hot-smoked salmon, joins folate-rice beetroot, cooling cucumber and peppery rocket. A simple honey and mustard vinaigrette to make the salad sing. A side of crushed potatoes, flecked with wholegrain mustard, to keep it filling.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 40g rocket (use half)
- 2 tbsp red wine vinegar (use half)
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 midi cucumber (use half)
- 6 baby potatoes
- 25g honey (use a quarter)
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 250g pre-cooked beetroot (use half)
Nutritional Information
Calories: 638
Protein: 43g
Carbs: 66g
Fat: 22g
Ingredients
- 2 tbsp red wine vinegar
- 25g honey (use half)
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 250g pre-cooked beetroot
- 6 baby potatoes
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g rocket
- 1 midi cucumber
Nutritional Information
Calories: 589
Protein: 40g
Carbs: 41g
Fat: 29g
Scandi-style Hot-smoked Salmon & Beetroot Salad
This speedy dish is full of Scandinavian-inspired flavours. Sustainably sourced hot-smoked salmon, joins folate-rice beetroot, cooling cucumber and peppery rocket. A simple honey and mustard vinaigrette to make the salad sing. A side of crushed potatoes, flecked with wholegrain mustard, to keep it filling.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Quarter the potatoes. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 15-18 mins, until soft, then drain.
- Add the hot smoked salmon to a lined baking tray, and cook for 12-15 minutes until warmed through.
- Make the vinaigrette. In a large mixing bowl, mix the vinegar, half the mustard, 1/2 honey (to taste) and 2 tsp olive oil. Season with sea salt and black pepper and mix.
- Roughly slice the cucumber into half-moons. Cut the beetroot into 6 wedges each. Add to the large mixing bowl with the dressing. Toss through the rocket just before serving.
- Return the cooked potatoes to the saucepan. Lightly crush with the back of a fork. Stir through the remaining mustard, 1 tbsp olive oil, and season with sea salt and black pepper
- Serve the salmon and crushed potatoes with the cucumber and beetroot salad.
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