SOME LIKE IT HOT

Hot-smoked fish has a delicate, creamy texture, best served with cold, crisp salad – right in time for summer

Hot-smoked salmon and watercress salad with apple, green beans and crème fraîche

Serves 2 Prep time: 10 minutes Cooking time: 20 minutes For the salad:

2 hot-smoked salmon fillets, skin removed 100g watercress, roughly chopped 1 small red onion, thinly sliced ½tbsp white wine vinegar 200g baby new potatoes

100g green beans, trimmed 1 Braeburn apple, cored and sliced ½ lemon, cut into wedges

For the dressing

4tbsp crème fraîche juice of ½ a lemon 1tsp cream of horseradish sea salt and black pepper

In a large bowl, toss the red onion with the white wine vinegar and a pinch of salt. Set aside.

Place the new potatoes in a pan and cover with cold water. Add salt and boil until tender (about 20 minutes). Drain and allow to dry for a few minutes. Tip into the bowl with the red onion, season and mix together.

In a separate bowl, mix together the crème fraîche, horseradish and lemon juice, adding salt and pepper to taste. Mix together with the potatoes and onion.

Bring a pan of salted water to the boil. Cook the green beans for one minute, then drain and cool down with cold water.

Divide the potato mixture between two plates. Scatter over the apple slices, green beans and watercress and flake the salmon on top. Serve with a lemon wedge on the side.