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.
Serving size
Ingredients
Ingredients
- 200g smoked salmon (Fish)
- 1 fennel
- 4 egg (Eggs)
- 2 avocado
- 1 handful of fresh dill
- 1 unwaxed lemon
- 600g baby potatoes
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
-
40g capers(Water, Salt, Vinegar)
-
2 tbsp horseradish paste(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 180g Tenderstem broccoli
- 2 carrot
Allergens
Contains:
Fish, Eggs, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 530Kcal |
| 380kJ | 2216kJ | |
| Fat | 5.2g | 30g |
| of which saturates | 1.2g | 6.7g |
| Carbohydrates | 7g | 39g |
| of which sugars | 1.9g | 11g |
| Protein | 4.4g | 26g |
| Salt | 0.36g | 2.1g |
| Fibre | 1.9g | 11g |
Ready in 20
1/3 daily fibre
5 plants
Low sat fat
Smoked salmon with jersey royals & horseradish
A light, bright dish for spring days! Tender jersey royals are paired with eggs, sustainably sourced smoked salmon and a punchy remoulade of horseradish, carrot, fennel and dill. Broccoli, capers and avocado chunks add pops of green.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Cut the potatoes into wedges, cover with lightly salted boiling water and boil for 15 mins, then drain. In the last 6 mins add the eggs to the boiling water. Remove, plunge into cold water to cool slightly, then peel.
- Roughly chop the broccoli and place on a lined tray. Mix with 1 tbsp oil, sea salt and black pepper. Bake for 10 mins, until crispy.
- Make the remoulade. Peel the carrots and grate. Grate the fennel. Roughly chop the dill. Cut the lemon into 6 wedges. Add the fennel and carrots to a bowl with half the dill and the horseradish (to taste). Stir through the yoghurt and the juice from 2 lemon wedges; season with sea salt and black pepper. Mix.
- Peel the avocado, destone and dice into chunks. Stir the remaining dill through the potatoes; season with sea salt and black pepper.
- Halve the eggs and tear the smoked salmon. Serve both with the broccoli, potatoes, avocados and remoulade. Garnish with the remaining lemon wedges and the capers.
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