Smoked salmon and potato salad with herb vinaigrette
Smoked salmon and potato salad with herb vinaigrette
INGREDIENTS
1kg kipfler or desiree potatoes
2/3 cup shelled broad beans
100g baby spinach leaves
2 (50g) spring onions, sliced thinly
1/3 cup (60g) cornichons (baby gherkins), sliced
200g thinly sliced smoked salmon
herb vinaigrette
1 cup loosely packed fresh flat-leaf
parsley leaves
½ cup loosely packed fresh mint leaves
½ cup loosely packed basil leaves
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon dijon mustard
¾ cup (180ml) olive oil
salt and freshly ground black pepper
METHOD
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.
herb vinaigrette: Meanwhile, 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.
Combine the hot potatoes and the broad beans in a medium bowl with
two-thirds of the Herb Vinaigrette; toss gently to combine.
Just before serving, place potatoes and bean mixture on a serving platter, top with spinach, onion and cornichons, then smoked salmon and remaining dressing.
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