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Hot smoked salmon, cherry tomato and new potato salad
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500g Waitrose Baby New Potatoes, halved lengthways
200g fine green beans, trimmed and halved
100g bag watercress
270g pack Waitrose Cherry Vine Tomatoes, halved
bunch salad onions, sliced
2 x 150g packs Waitrose hot smoked Scottish salmon slices
4 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tsp caster sugar
1 tbsp wholegrain mustard
2 tbsp half-fat mayonnaise
2 tbsp capers, drained and chopped
handful mint leaves, roughly chopped
1. Cook the potatoes in a pan of boiling water for 20 minutes, until tender, adding the beans 5 minutes before the end of the cooking time. Drain, refresh under cold running water for a few moments, then drain well and set aside.
2. Whisk together the dressing ingredients, then season (use a splash of water to loosen the consistency, if needed). Arrange the watercress on a serving plate (or in a large picnic container) along with the potatoes, beans, tomatoes and salad onions. Flake over the salmon, then spoon over the dressing just before serving.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 1106kJ
This recipe was first published in May 2018.