Recipe: Smoked Salmon with Potato & Caperberry Salad

Image source: IN Noosa Magazine

Hot Smoked Salmon, Kipfler Potato, Celery Heart and Caperberry Salad

Serves 4


• 300gm hot smoked salmon, flaked

• 600gm kipfler potatoes

• 4 inner stalks of a bunch of celery

• ½ cup inner leaves of a bunch of celery

• S0gm caperberries, sliced

• 1 tbs dill, chopped

• 1 small red onion, finely sliced

• 2 tsp whole seed mustard

• 50ml lemon juice

• 100ml olive oil

• Salt and pepper


Wash the potatoes and boil in their skins until they are just cooked.

Drain and allow to cool for 5 minutes. While they’re still hot, use a small knife to scrape and peel the skins off. Allow to cool completely, then cut into 1 cm thick slices.

Wash and slice the celery stalks finely.

Whisk together the mustard, lemon juice and olive oil.

Toss the potatoes, salmon, celery, celery leaves, caperberries, dill and red onion together and dress with the lemon dressing.

Season with salt and pepper.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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