Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Yield 4 portions


For the Salad

  • 3 large Potatoes peel and dice into 1 inch pieces
  • 5 small Sprigs of Thyme
  • 1 head Royal Rose Radicchio separated and halve the leaves
  • handful Baby Spinach washed and trimmed
  • 6 oz Smoked Salmon in small trips
  • bunch Dill
  • Salt and Freshly Ground Black Pepper
  • Olive Oil

For the Dressing

  • 1/2 cup Cream
  • 2 tbsp Irish Stout
  • 1 tsp Whole Rain Mustard
  • 2 tsp Honey
  • 1/2 tsp Thyme chopped
  • 1 tbsp Parsley chopped
  • Salt and Freshly Ground Black Pepper


  • Preheat the oven to 190C/375F/fan 170C/335F or gas 5.
  • Heat a little oil in a roasting pan and add the potatoes and thyme. Roast for about 25 minutes or until golden tossing from time to time.
  • Season with salt and freshly ground black pepper. Set aside and keep warm.
  • To make the dressing, pour all the ingredients except the parsley into a small saucepan over low heat. Stir until all ingredients have dissolved.
  • Add the parsley and check the seasoning. Keep warm.
  • Heat a large frying pan over medium heat, add the olive oil followed by the Royal Rose radicchio leaves. Toss lightly for about a minute or so until slightly wilted.
  • Add the spinach and wilt for a further minute. Transfer to serving plates and add the roast potatoes.
  • Spoon over some dressing and arrange the smoked salmon and lemon slices on top.
  • Garnish with sprigs of dill, sprinkle with freshly ground black pepper and serve immediately.

Tips & Notes

Use steamed baby potatoes instead of the roasted ones or even add diced roasted sweet potatoes for a delicious change.
Contributed by Half Your Plate Industry Partner Royal Rose.

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