Potato and hot smoked salmon salad

  • Portion size: Serves 4
  • Takes 10 minutes to make, 15 minutes to cook
  • Difficulty: easy

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

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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
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Method

  1. 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.
  2. Meanwhile, blanch the broad beans in boiling water for 1-2 minutes, drain, then refresh under cold water. Remove the outer skins.
  3. Whisk the mustard, lemon juice, extra-virgin olive oil and crème fraîche together and season. Pour over the warm potatoes and toss.
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  5. Add the broad beans and remaining ingredients to the dressed potatoes, mix and serve.

Nutrition

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