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Hot-Smoked Salmon Waldorf Salad with Honeyed Walnuts

This salad has become a worldwide classic since being invented for a charity event at New York City's Waldorf-Astoria Hotel in 1896. For our modern, weeknight-friendly take on the cafe staple, honeyed nuts bring a sweet crunch and hot-smoked salmon makes for a fresh and fast change to traditional chicken.

30 Minutes




Cook Walnuts

Place walnuts in a small non-stick frypan over medium heat and cook for 2–3 minutes or until lightly roasted. Drizzle in honey and stir as the honey warms up. Keep stirring to completely coat nuts, then tip out onto a sheet of baking paper to cool completely.



Chop Vegetables

Thinly slice celery stalks, apple and radishes into matchsticks. For nice, thin matchsticks, slice the apple and radishes into thin rounds first, then cut into matchsticks.



Separate Lettuce

Carefully separate lettuce leaves and pick dill sprigs from their stems.



Prepare Dressing

Combine mayonnaise and mustard in a bowl. Juice lemon. Add a few spoonfuls of lemon juice to dressing at a time and stir well to incorporate. Add as much or as little as you like, depending on your taste. Season with salt and pepper.



Prepare Salmon

Flake salmon into large pieces and discard skin.



Plate Up

Toss celery, apple, radish, and lettuce in a bowl with dressing to thoroughly coat. Divide between bowls and scatter over salmon and dill sprigs. Break the cooled honeyed walnuts up using your fingers (you can chop them if they are stuck) and scatter over top to serve.

Australians QuiteLike

Hot-Smoked Salmon Waldorf Salad with Honeyed Walnuts

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.