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.
Hot-smoked salmon with hazelnut & beetroot salad
Chunks of sustainably sourced, hot-smoked salmon crown this warm, summery salad – stuffed with beetroot, orange segments, potatoes and little gem lettuce. Crushed hazelnuts add welcome crunch; dill brings added freshness.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 900g baby white potatoes (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 25g honey (use half)
- 1 handful of fresh dill (use half)
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 250g pre-cooked beetroot (use half)
- 1 orange (use half)
- 20g hazelnuts (use half) (Nuts)
- 1 little gem lettuce (use half)
Nutritional Information
Calories: 626
Protein: 42g
Carbs: 51g
Fat: 27g
Ingredients
- 1 orange
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 25g honey
- 900g baby white potatoes
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 handful of fresh dill
- 1 little gem lettuce
- 20g hazelnuts (Nuts)
- 250g pre-cooked beetroot
Nutritional Information
Calories: 659
Protein: 42g
Carbs: 51g
Fat: 31g
Hot-smoked salmon with hazelnut & beetroot salad
Chunks of sustainably sourced, hot-smoked salmon crown this warm, summery salad – stuffed with beetroot, orange segments, potatoes and little gem lettuce. Crushed hazelnuts add welcome crunch; dill brings added freshness.
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Cooking Instructions
- Boil a kettle. Quarter the potatoes, place in a saucepan and cover with lightly salted boiling water. Boil for 10-12 mins, until cooked through, then drain. Rinse under cold water to cool. Set aside.
- Segment the orange; top and tail, then use a small knife to remove the peel and pith. Carefully remove the segments from the central membrane by cutting between each segment. Squeeze the juice from the remaining membrane into a large bowl.
- Make the dressing; add the honey and mustard to the bowl of juice. Whisk in 1 1/2 tbsp olive oil, then lightly season with sea salt and black pepper.
- Cut the lettuce into 6 wedges, remove the core and separate the leaves. Pick the dill fronds from their stalks. Make the salad; add the lettuce, potatoes, orange segments and half the dill to the bowl with the dressing. Lightly toss to combine.
- Remove the skin from the salmon and flake the fish into big chunks. Roughly chop or crush the hazelnuts. Dice the beetroot.
- Serve the salad scattered with the flaked salmon, beetroot, hazelnuts and remaining dill.
- Chef's tip: Head to our YouTube channel to watch a handy video on how to segment an orange.
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