This delicious Smoked Salmon and Tomato Salad is full of fresh, vibrant flavours and great textures. It features slices of cold smoked salmon, tender baby potatoes and tomatoes, on a bed of rocket leaves. Combined with a creamy fresh dill dressing, this salad is hearty, tasty and simple to prepare.
This post is sponsored by Perino Tomatoes. All opinions are 100% my own. Thank you for supporting the brands that make It’s Not Complicated Recipes possible.
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Why we love this recipe:
A few simple and delicious salad recipes in your repertoire make for easy entertaining. Salads come together quickly, and the varieties are endless.
My Smoked Salmon and Tomato Salad works well for so many occasions. It is ideal for:
- An easy, light lunch or dinner – the potatoes, salmon and avocado mean this is a satisfying salad.
- Taking to a party, barbecue, or a potluck.
- Work lunches – just keep the dressing separate until you are ready to eat.
- Entertaining – you can easily multiply the quantities to feed a crowd!
We have used Perino Tomatoes in this recipe for the high-quality, great flavour and texture. They are fantastic in this salad and provide a delicious, sweet element, as well as great colour. They also make an ideal snack.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Perino Tomatoes – these are small, grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour make them ideal for use in our Smoked Salmon Salad. You can purchase Perino Tomatoes at your local Coles Supermarket.
Smoked salmon – both cold and hot smoked salmon work well in this salad. You could also use smoked trout.
Baby potatoes – are sweet in flavour, and ideal in a salad. Substitute for larger potatoes if you are unable to find baby potatoes.
Avocado – ensure they’re nice and ripe, for the best texture and taste.
Rocket/arugula – we love the peppery bite to these leaves, but you can use a salad green of your choice.
Red Onion – I like to use red onion because of its colour, as well, it is sweeter than a brown/yellow onion. However, you can use whichever you prefer. Alternatively, you may prefer to use a scallion/green onion.
Dill – fresh dill works so well with the smoked salmon and adds an extra depth of flavour to the salad.
Mayonnaise – a good quality whole egg mayonnaise works as the base for the dressing.
Lemon juice – freshly squeezed lemon juice brings the dressing together, and complements the other ingredients of the salad, adding vibrancy and flavour.
Sea salt and freshly ground black pepper – it is important to properly season the salad to your liking. For the best flavour, my preference is for sea salt flakes and freshly ground black pepper.
Step by step instructions:
- Boil the potatoes in salted water until tender. Drain well and allow to cool slightly.
- Cut the potatoes into quarters.
- In a small bowl, combine the mayonnaise, lemon juice and finely chopped fresh dill. Season to taste and set aside to allow the flavours to develop.
- Cut your tomatoes in half.
- Tear or cut the smoked salmon into strips.
- Cut your onion in half, and finely slice into half-moons.
- Slice the avocado in half, and carefully remove the stone. Peel the skin away from the avocado and cut into small cubes.
- When you’re ready to serve, assemble the salad and toss with the dressing. Season to taste.
Tips for success and FAQs:
When making salads, use the best quality produce available – fresh produce will give you the optimum texture and flavour.
Ensure the dish is seasoned to your liking – adjust the salt, pepper, dill and lemon to your preference.
Many of the individual elements of the salad can be prepared in advance, such as the potatoes, smoked salmon, rocket, red onion and the dressing. The avocado is best prepared as close to serving as possible. However, if preparing a little in advance, squeeze some lemon juice over the top to help prevent it from discolouring. Ensure your tomatoes are kept at room temperature. Only toss the salad with the dressing when you are ready to eat.
Both cold and hot smoked salmon or trout are delicious in this salad. If you prefer, you could also use canned tuna or even some cooked prawns.
I have used Perino Tomatoes. They have a firm flesh and naturally sweet flavour, which works perfectly in this salad.
More delicious recipes for you to try:
We love to use tomatoes in many preparations. These are some more of our favourite recipes:
- Fresh Tomato Salsa
- Caprese Pasta Salad
- Whipped Ricotta with Tomatoes
- Tomato Puff Pastry Tart
- Tuna Pasta Salad
- Grilled Chicken and Tomato Salad
Our simple to prepare Smoked Salmon and Tomato Salad will become a favourite recipe. The fresh, vibrant flavours work so well together. Be sure to let me know in the comments below when you have tried this tasty recipe!
Alex xx
Smoked Salmon and Tomato Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the salad:
- 300 g (10 oz) smoked salmon See Note 1
- 1 cup (200 g) Perino Grape Tomatoes See Note 2
- 400 g (14 oz) baby potatoes - approximately 8
- 1 avocado
- 2 cups rocket/arugula
- 1 medium red onion
- sea salt and freshly ground black pepper – to taste See Note 4
For the dressing:
- ½ cup whole egg mayonnaise
- ½ cup fresh dill - finely chopped
- 3 tablespoon lemon juice - freshly squeezed See Note 3
- sea salt and freshly ground black pepper – to taste See Note 4
Instructions
- Boil the potatoes in salted water until tender - about 15 to 20 minutes. Drain well and allow to cool slightly.
- Cut the potatoes into quarters.
- In a small bowl, combine the mayonnaise, lemon juice and finely chopped fresh dill. Season to taste and set aside to allow the flavours to develop.
- Cut your tomatoes in half.
- Tear or cut your smoked salmon into strips.
- Cut your onion in half, and finely slice into half-moons.
- Slice the avocado in half, and carefully remove the stone. Peel the skin away from the avocado and cut it into small cubes.
- When you’re ready to serve, assemble the salad and toss it with the dressing. Season to taste.
Notes
- If you prefer, you could also use smoked trout or tuna for this recipe.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- Please note, the nutritional information is based on four servings as a lunch or light dinner. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
sherry says
this is a wonderful salad that i make often in summer. all those delicious flavours together...
Alexandra says
A delicious combination of flavours for sure, Sherry! 🙂
Jamie says
I've been loving all the tomato recipes you've been sharing, especially since my garden tomatoes are just ripening now. I made this recipe for brunch and paired it with some garlic bread and it was fantastic! The salmon and fresh dill was such a nice touch. Keep sharing more recipes Alex! 🙂
Alexandra says
Hi Jamie, thank you so much for your lovely comments. I am so pleased that you enjoyed the Smoked Salmon and Tomato Salad - what a great idea to enjoy with garlic bread! Thank you for taking the time to let me know. 🙂
Kath Truran says
A fabulous salad, full of healthy ingredients. Easy to prepare, easy to modify for whatever number of guests you require. This is a wonderful, healthy, flavour filled salad.
Alexandra says
Thank you so much, Kath - this is so great to hear!