Smoked Salmon, Potato & Beet Salad
Servings: 2
Ingredients
- 12 oz baby potatoes
- 1 tablespoon olive oil
- a good pinch of salt & freshly ground pepper
- 2 cups baby spinach leaves
- 2 small handfuls green beans, trimmed & blanched*
- 10 small whole pickled beets, drained
- 2 x 4 oz hot smoked salmon, skin removed & discard, flesh flaked
- few thin slices of white onion rings, separated
HORSERADISH CAPER DRESSING
- 1/3 cup whole egg mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons capers, drained & chopped
- 2 tablespoons horseradish cream (or sauce or Dijon mustard)
- 1 garlic clove, minced
- pinch sugar
Instructions
HORSERADISH DRESSING
- Combine mayonnaise, lemon juice, capers, horseradish, garlic & a pinch of sugar in a small bowl.
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Place the potatoes in a saucepan of salted water & bring to a boil. Cook, uncovered, for 12 to 15 minutes or until just tender; drain. Toss potatoes, oil, salt & pepper on the baking sheet. Squash each potato until about 1/2 inch thickeness, using a potato masher or the back of a spoon. Roast for 35 minutes, turning once during cooking, or until potatoes are golden.
- Arrange spinach, beans, potatoes, beets, salmon & onion in two bowls. Dollop with the dressing. * How to blanch the beans – click here.