Crushed boiled Jersey potatoes, hot-smoked salmon, broad beans
Sunday 28 April 2013
I think life is too short to skin broad beans, but if you don't agree, feel free to skin away. The only thing I'd insist on is that you dress the potatoes while they're still warm, so they soak up the flavours.
4 tbsp olive oil
1 tbsp red-wine vinegar
1 tbsp grainy mustard
500g/1lb Jersey Royal potatoes
250g/8oz broad beans, podded weight, defrosted if frozen
400g/13oz hot-smoked salmon
4 spring onions, shredded
Handful mint leaves, torn
2 tbsp roughly chopped dill
To make the dressing, whisk the olive oil, vinegar and mustard together in a bowl and season with salt and freshly ground black pepper. Set aside.
Cook the potatoes in salted boiling water for 12 minutes. Add the broad beans and cook for a further 5 minutes. Drain well then tip into a bowl. Roughly crush the potatoes with a fork, then stir in the dressing. Set aside to cool.
Flake the salmon over the salad and fold through with the spring onions and herbs. Serve immediately.
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