Salmon and Potato Salad with Horseradish Dressing with peas, lambs lettuce and dill served on a white place setting
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5 from 1 vote

Salmon and Potato Salad with Horseradish Dressing

A creamy and herby horseradish dressing compliments the other ingredients in this salmon and potato salad, elevating it to a new level of deliciousness
Prep Time10 mins
Cook Time20 mins
Course: lunch, Main Course
Cuisine: British, Worldwide
Keyword: horseradish, horseradish dressing, potato, salmon, salmon salad
Servings: 2
Calories: 357kcal
Author: Jane Saunders


For the Salad

  • 250 g/ 9 oz Baby potatoes
  • 200 g/ 7 oz Salmon fillet skin removed, raw or cooked
  • 60 g/ 2 oz Peas fresh or frozen
  • 60 g/ 2 oz Lambs lettuce

For the Salad Dressing

  • 90 g/ 3 oz Crème fraîche half fat is fine
  • 1/2 tsp dijon mustard
  • 1 tbsp Fresh horseradish root, finely grated
  • 1 tsp Lemon juice
  • 5 Sprigs dill


  • Begin by cooking the potatoes and peas. Cut in half and boil in salted water for 15-20 minutes until tender. Drop the peas into the pan for the last 2 minutes of cooking. Drain and set aside to cool
  • If the salmon needs cooking either poach or microwave it (see notes for details). Set aside to cool and flake into mid-sized pieces
  • When ready to serve divide the lambs lettuce, peas, potatoes and salmon between 2 plates
  • Make the dressing by combining the crème fraîche, grated horseradish, mustard, lemon juice. Pick the fronds from the dill sprig and chop roughly with a sharp knife. Stir through the dressing, then taste and season to taste. This dressing is quite thick - add a splash of water for a looser version
  • Serve the dressing alongside the salad plates and allow diners to add their own


To cook the salmon in a microwave, lay in a dedicated fish steaming dish or a heatproof dish, squirt a little lemon juice on top and sprinkle with black pepper. Cover tightly and cook on moderate heat for 3-4 minutes. Check that the salmon is cooked through, microwaving for another minute if required
To poach the salmon in a pan on the stove begin by heating water with a squeeze of lemon juice in a medium-sized lidded pan. When the water reaches 90-95C/ 194-203F gently lower the salmon in and cook on a gentle simmer for around 8 minutes. Lift out with a slotted spoon, check it is cooked through and set aside to cool down (or immerse back in the water if it needs further cooking.


Calories: 357kcal | Carbohydrates: 29g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 104mg | Potassium: 1291mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2677IU | Vitamin C: 49mg | Calcium: 95mg | Iron: 3mg