A lovely summery main meal salad recipe with hot smoked salmon, potatoes, pea shoots and fresh podded broad beans – finished with a mustardy dressing.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 261kcals Calories
- 14.5g (3.8g saturated) Fat
- 16.7g Protein
- 16.9g (2.8g sugars) Carbs
- 5.9g Fibre
- 1.9g Salt
Leave a comment, question or tip