Hot smoked salmon with new potatoes & watercress
EASY LOW 2OF5 CAL FIBRE VIT C OMEGA-3 ADAY
SERVES 2 PREP 10 mins COOK 20 mins
1 small red onion, thinly sliced into
half moons 1 tbsp white wine or rice wine vinegar 200g/7oz baby new potatoes or
Jersey royals, halved if large 2 tbsp buttermilk 11/ tbsp low-fat mayonnaise 1 tbsp freshly grated horseradish,
or from a jar 100g/4oz fne green beans, trimmed 1 small sweet red apple, cored and
sliced 2 hot smoked salmon fllets (about 300g/11oz), skin removed, broken into pieces 100g/4oz watercress, roughly
chopped
1 In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside. 2 Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool. 3 In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture. 4 Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress. PER SERVING 498 kcals • fat 22g • saturates 4g • carbs 28g • sugars 13g • fbre 6g • protein 44g • salt 3.5g