Potato and hot smoked salmon salad

Name: Potato and hot smoked salmon salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 300g baby new potatoes, halved; 200g broad beans, podded; 2 tsp grainy mustard; 2 tbsp lemon juice; 2 tbsp extra-virgin olive oil; 2 tbsp crème fraîche; 200g hot-smoked salmon, flaked; ½ cucumber, deseeded and sliced; 50g bag pea shoots

Easy
August 2011

Easy
August 2011

Serves 4
Takes 10 minutes to make, 15 minutes to cook

A lovely summery main meal salad recipe with hot smoked salmon, potatoes, pea shoots and fresh podded broad beans – finished with a mustardy dressing.

Nutrition: per serving

Calories: 261kcals
Fat: 14.5g (3.8g saturated)
Protein: 16.7g
Carbohydrates: 16.9g (2.8g sugars)
Fibre: 5.9g
Salt: 1.9g

Nutrition: per serving

Calories: 261kcals
Fat: 14.5g (3.8g saturated)
Protein: 16.7g
Carbohydrates: 16.9g (2.8g sugars)
Fibre: 5.9g
Salt: 1.9g

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Ingredients

300g baby new potatoes, halved
200g broad beans, podded
2 tsp grainy mustard
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
2 tbsp crème fraîche
200g hot-smoked salmon, flaked
½ cucumber, deseeded and sliced
50g bag pea shoots

Ingredients

300g baby new potatoes, halved
200g broad beans, podded
2 tsp grainy mustard
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
2 tbsp crème fraîche
200g hot-smoked salmon, flaked
½ cucumber, deseeded and sliced
50g bag pea shoots

Method

Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes until tender. Drain and set aside.
Meanwhile, blanch the broad beans in boiling water for 1-2 minutes, drain, then refresh under cold water. Remove the outer skins.
Whisk the mustard, lemon juice, extra-virgin olive oil and crème fraîche together and season. Pour over the warm potatoes and toss.
Add the broad beans and remaining ingredients to the dressed potatoes, mix and serve.

Method

Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes until tender. Drain and set aside.
Meanwhile, blanch the broad beans in boiling water for 1-2 minutes, drain, then refresh under cold water. Remove the outer skins.
Whisk the mustard, lemon juice, extra-virgin olive oil and crème fraîche together and season. Pour over the warm potatoes and toss.
Add the broad beans and remaining ingredients to the dressed potatoes, mix and serve.