Smoked Salmon with Potatoes and Spring Greens

Time: 0 mins
Serves: 4
Tags: Dairy Free, Gluten Free, Healthy


This delicious dish comes from professional chef Graham Campbell. He adds a distinctive flavour to the salmon by using fragrant lapsang souchang tea leaves, which compliments the nutty flavour of the Pembroekshire Earlies and the vibrant spring green salad. This simple technique is a great introduction to home smoking, and well worth trying in your own kitchen!


  • 4 Wild Salmon Fillets, each weighing 200g
  • 50 g Lapsang Souchong Tea Leaves
  • 400 g Blas y Tir Pembrokeshire Earlies or Baby Potatoes
  • 100 g Green Beans, topped & tailed
  • 1 Spring Green
  • 10 g Coriander
  • 10 g Dill
  • 0.5 Spring Onion
  • 25 g Lemon Juice
  • 3 g Sea Salt
  • 100ml Olive Oil


  1. For the salmon, place the tea on a smoking tray, or a metal baking tray, and sit the salmon on a rack over it. Cover with tin foil and smoke the salmon slowly for between 30-45 minutes on the stove top, before leaving to cool slightly.
  2. For the potato salad, place the new potatoes in a pan of cold salted water and bring to the boil.
  3. Simmer until cooked through, about 20-30 minutes. Once cooked, remove from the water and leave to cool slightly before slicing the potatoes.
  4. Blanch the green beans in boiling salted water for about 3-5 minutes. Once cooked, remove from the water and leave to cool slightly.
  5. Remove the core of the spring greens and wash the leaves. Pat dry and shred up finely, pick up the coriander leaves and dill fronds. Finely slice the spring onions.
  6. Mix all of the salad ingredients together, including the sliced potatoes.
  7. For the dressing, place the lemon juice, salt and Dijon mustard in a mixing bowl and whisk in with olive oil gradually.
  8. To plate, dress the spring green and potato mix and leave for 2-3 minutes to soak up the dressing.
  9. Place the mix on the plate and gently place the salmon on top. Spoon over some more dressing and serve with a sprig of dill to garnish.

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