Name: Smoked salmon and potato salad with herb vinaigrette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Smoked salmon and potato salad; 1 kilogram kipfler or desiree potatoes; 2/3 cup shelled broad beans; 100 gram baby spinach leaves; 2 spring onions, sliced thinly; 1/3 cup (60g) cornichons (baby gherkins), sliced; 200 gram thinly sliced smoked salmon; Herb vinaigrette; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed basil leaves; 1 clove garlic, crushed; 2 tablespoon lemon juice; 1 teaspoon dijon mustard; 3/4 cup (180ml) olive oil; salt and freshly ground black pepper

Ingredients

Smoked salmon and potato salad

1 kilogram kipfler or desiree potatoes

2/3 cup shelled broad beans

100 gram baby spinach leaves

2 spring onions, sliced thinly

1/3 cup (60g) cornichons (baby gherkins), sliced

200 gram thinly sliced smoked salmon

Herb vinaigrette

1 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed basil leaves

1 clove garlic, crushed

2 tablespoon lemon juice

1 teaspoon dijon mustard

3/4 cup (180ml) olive oil

salt and freshly ground black pepper

Method

1.Scrub and wash potatoes well. Boil, steam or microwave the potatoes and beans, separately, until just tender; drain. Refresh under cold water; drain. Peel the skin from the potatoes, slice thickly lengthways. Remove the thin inner shell from the broad beans.

2.Meanwhile, for herb vinaigrette, blend or process herbs, garlic, juice and mustard until herbs are chopped finely. While motor is operating, gradually add oil in a thin stream until combined. Season with salt and pepper.

3.Combine the hot potatoes and the broad beans in a medium bowl with two-thirds of the herb vinaigrette; toss gently to combine.

4.Just before serving, place potatoes and bean mixture on serving platter, top with spinach, onion and cornichons, then smoked salmon and remaining dressing.

Not suitable to freeze. Potatoes and peas suitable to microwave. You will need about 350g whole broad bean pods for this recipe, or use frozen broad beans.
Note

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Ingredients

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