Name: Smoked salmon, potato and broad bean salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram baby new potatoes, washed; 2 cup fresh broad beans, double podded; 425 gram can baby beetroots, drained, cut into wedges; 1 small red onion, finely sliced; 100 gram baby spinach leaves; 1/4 cup mint leaves; 2 150g smoked salmon fillets; char-grilled continental bread slices, to serve; Dressing; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 1 tablespoon finely chopped dill; 2 teaspoon dijon mustard

Smoked salmon, potato and broad bean salad

This decadent dish will make you question everything you thought you knew about the plain, old salad. You won't be able to resist treating yourself to this smoked salmon drizzled with white wine vinegar and dijon mustard.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

500 gram baby new potatoes, washed

2 cup fresh broad beans, double podded

425 gram can baby beetroots, drained, cut into wedges

1 small red onion, finely sliced

100 gram baby spinach leaves

1/4 cup mint leaves

2 150g smoked salmon fillets

char-grilled continental bread slices, to serve

Dressing

1 tablespoon olive oil

1 tablespoon white wine vinegar

1 tablespoon finely chopped dill

2 teaspoon dijon mustard

Method

1.Place potatoes in a medium saucepan; cover with cold water. Bring to the boil on high. Reduce heat to medium. Simmer 8-10 minutes, until tender. Cool slightly; slice thickly.

2.Bring a small saucepan of salted water to boil on high. Blanch beans 1 minute, until bright green and just tender. Refresh in cold water. Drain well.

3.To make dressing: in a small jug, whisk all ingredients together. Season to taste.

4.In a bowl, combine potatoes, beans, beetroot, onion, spinach and mint. Drizzle over half the dressing. Toss gently, to combine.

5.Remove skin from salmon; flake fish over salad. Drizzle with extra dressing. Serve with char-grilled bread, if desired.

If using frozen broad beans: blanch, then nick the top of each bean and pop the bright green bean out of the pale outer skin. Add straight to salad.
Note

Women's Weekly Food

Ingredients

Method

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