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Potato and hot smoked salmon salad

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

Test kitchen approved

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

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.