Smoked fish and honeyed potato salad


  • 600g small salad potatoes*, peeled 
  • 100g Black Mountain Smokery hot smoked salmon or other smoked fish 
  • 2tbsp finely chopped parsley* 
  • 4 tbsp Beechtree bees honey 
  • 1-2 tbsp Usk Fair Trade peppercorns ( pink if you can get them)


*try Pauls Organic Vegetables or Whitebrook Organic Growers


1. Cut the potatoes in half, or into even sized chunks. Put them in a pan of well salted water, bring to the boil, then turn down the heat and simmer until tender, about 8 -10 minutes.

2. While the potatoes are cooking make the dressing. Whisk together the oil, the lime juice, honey and salt in a small bowl, then leave for the salt to dissolve.

3. Drain the potatoes. Stir the parsley into the dressing and then toss the warm potatoes in the dressing, ensuring that all the pieces are evenly coated and taking care not to break them up. 4. Flake the fish and carefully mix into the dressed potatoes.

5. Crush the peppercorns roughly in a mortar and pestle or pepper grinder and sprinkle over the salad. Taste and add a squeeze more lime if you think it is necessary. Serve slightly warm or at room temperature, with Carolines Real Bread and PlanttoPlate butter.

Serves 4 as a starter or as a side dish to green salad or steamed vegetables.