Hot-smoked Salmon and Watercress Salad with Apple, Green Beans and Crème Fraîche
Course: Main Skill level: easy Serves: 2
■ 1 small red onion, sliced thinly
■ ½ tbs white wine vinegar
■ Sea salt and freshly ground black pepper, to taste
■ 200 g (7 oz) baby new potatoes
■ 100 g (3½ oz) green beans, trimmed
■ 1 Braeburn apple, cored and sliced
■ 100 g (3½ oz) watercress, chopped roughly
■ 2 hot-smoked salmon fillets, skin removed
■ ½ lemon, cut into wedges
For the Dressing:
■ 4 tbs crème fraîche
■ 1 tsp cream of horseradish
■ ½ a lemon, juice only
1 In a large bowl, toss the red onion with the white wine vinegar and a pinch of salt. Set aside.
2 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, half and tip into the bowl with the red onion, season and mix together.
3 To make the dressing, in a separate bowl, mix together the crème fraîche, horseradish and lemon juice, adding salt and pepper to taste. Add to the potatoes and onion and mix together.
4 Bring a pan of salted water to the boil. Cook the green beans for one minute, then drain and cool down with cold water.
5 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.