Hot Smoked Salmon & Watercress Salad |

Hot Smoked Salmon & Watercress Salad

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Prep Time: 10 Minutes | Cooking Time: 18 Minutes

Makes 1 x 700ml jar

This is a super-simple recipe – more of a put together than anything else. If you're short on time, this is perfect as it takes just the time of boiling the potatoes and the recipe can be kept in the refrigerator for up to four days and easily warmed in the microwave (minus the watercress) for a lunchtime al desko. The soft-boiled eggs add a wonderful richness, which works well with the sharpness of the dressing.


  • 5–6 baby potatoes, halved
  • 2 eggs
  • 1 tbsp of capers, chopped
  • few dill sprigs
  • grated zest and juice of ½ lemon
  • 1 tbsp of olive oil
  • ½ tsp each of salt and freshly ground black pepper
  • ½ tsp of Dijon mustard
  • 1 hot smoked salmon fillet, broken into large flakes
  • ½ bunch of watercress


  1. Cook the potatoes in a pan of boiling water for 10–12 minutes – test them with a knife and if it goes in cleanly with no resistance, they are done.
  2. Remove them with a slotted spoon and gently lower the eggs into the water and set a timer for 6 minutes.
  3. As soon as the eggs are done, run them under cold running water so they are easier to peel. Peel them both and set aside.
  4. To make the dressing, put the capers, dill, lemon zest and juice, olive oil, salt and pepper and mustard into a small jar, pop the lid on and shake well.
  5. Start filling your jar with the hot smoked salmon, then add the soft-boiled eggs and potatoes. Drizzle in half the dressing, then add the watercress and the remaining dressing.
  6. If you want to heat it up, remove the watercress gently and set aside while the jar is warming. Put it back in and serve.


Recipe taken from Jar Food: Recipes For On-The-Go By Dominique Eloïse Alexander (£9.99, Pavilion).

Photography by Clare Winfield