Prep time: 10 minutes I Cooking time: 20 minutes I serves 2
For the salad:
2 hot-smoked salmon fillets, skin removed100g watercress, roughly chopped1 small red onion, thinly sliced½tbsp white wine vinegar200g baby new potatoes100g green beans, trimmed1 Braeburn apple, cored and sliced½ lemon, cut into wedges
For the dressing
4tbsp crème fraîchejuice of ½ a lemon1tsp cream of horseradishsea salt and black pepper
Method
In a large bowl, toss the red onion with the white wine vinegar and a pinch of salt. Set aside.Place the new potatoes in a pan and cover with cold water.Add salt and boil until tender (about 20 minutes). Drain and allow to dry for a few minutes. Tip into the bowl with the red onion, season and mix together.In a separate bowl, mix together the crème fraîche, horseradish and lemon juice, adding salt and pepper to taste. Mix together with the potatoes and onion.Bring a pan of salted water to the boil. Cook the green beans for one minute, then drain and cool down with cold water.Divide the potato mixture between two plates. Scatter over the apple slices, green beans and watercress and flake the salmon on top.Serve with a lemon wedge on the side.