Go Back
Dukkah, Asparagus & Hot Smoked Salmon Potato Salad
Print
Dukkah, Asparagus & Hot Smoked Salmon Potato Salad
Prep Time
30 mins
Total Time
30 mins
 

A twist on a classic, loaded with pomegranate, hazelnut dukkah, fresh parsley and mint, and chunks of avocado.

Servings: 3 -4
Author: Claudia Brick
Ingredients
  • 1 kg new potatoes
  • 2-3 bunches asparagus , or a mix of asparagus and beans, halved
  • 1/2 a pomegranate
  • 1 cup parsley , roughly chopped
  • 1 cup mint , roughly chopped
  • zest + juice of a large lemon
  • 3 tablespoons olive oil
  • 4 tablespoons hazelnut dukkah (see recipe below, or storebought) + extra to top with
  • 300 g hot smoked salmon
  • 1 avocado
  • 1-2 eggs per person , soft boiled - boil in a small pot for 5 minutes, then transfer directly into a cold water bath to prevent further cooking. Shell right before use.
  • salt and pepper
Instructions
  1. Bring a pot of water to boil. Halve the potatoes and boil until fork-tender - this took 15 minutes for mine, but depends on the size of your potatoes.
  2. When done, rinse under cold water and chop into bite size pieces. Set aside.
  3. Meanwhile, heat a medium pan with a tablespoon of olive oil. Add the asparagus/beans and a generous grind of salt and pepper. Sautee over a medium-high heat until crisp-tender and charred lightly in spots - about 5 minutes, depending on asparagus thickness.
  4. Deseed the pomegranate.
  5. Roughly chop the parsley and mint.
  6. Chop the avocado into chunks.
  7. Soft boil the eggs - bring a small pot of water to the boil. Boil the eggs (1-2 per person) for 5 minutes (time this!) then transfer directly to a bowl of cold water to prevent further cooking. Peel just before serving.
  8. In a large bowl, combine the potatoes, asparagus, pomegranate seeds, chopped parsley and mint, zest and juice of the lemon, olive oil, and hazelnut dukkah.
  9. Toss to combine.
  10. Serve with avocado, hot smoked salmon, and soft boiled eggs. Sprinkle extra dukkah on top if desired.