This was something I came up with on the spur of the moment and the beans were picked literally minutes before I cooked them, you can't get fresher than that! This was a lovely salad and the vinaigrette was lovely and light. The recipe makes more dressing than you will need but it's hard to get the proportions right in a smaller quantity, so you can always use the rest of the dressing on a green salad.
Crushed New Potato, Broad Bean and Hot Smoked Salmon Salad
150g new potatoes
50g broad beans
1 small hot smoked salmon salad
3 tbsp hazelnut oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp chopped tarragon
salt and pepper
handful salad leaves
Put the potatoes into a saucepan, cover with water bring to the boil and cook for 10-15 mins until tender. Add the broad beans for the last 2-3 mins of cooking. Drain.
Meanwhile, whisk together the oil, vinegar, mustard and tarragon to make the dressing.
Return the potatoes to the pan and crush lightly with a fork, add the beans, salmon and a quarter of the dressing and mix gently.
Put the salad leaves into a bowl and add a quarter of the dressing, toss to coat. Top with the potato salmon mixture and serve.