Hot Smoked Salmon Salad with Baby Spinach and Potatoes

Name: Hot Smoked Salmon Salad with Baby Spinach and Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 eggs; 500 g baby new potatoes; 100 g baby spinach leaves; 1 shallot, finely chopped; 3 tbsp olive oil; 1 tsp apple cider vinegar; 1 × 200 g vac-packet of baby beetroot, halved or quartered; 2 tbsp spiced nuts and seeds (such as Good4U); 2 tbsp spiced nuts and seeds (such as Good4U); 4 hot smoked salmon fillets (about 300 g); 1 × 50 g packet of pea shoots; 120 g soured cream; juice of ½ lemon; 3 tbsp snipped fresh chives; 1 tsp Dijon mustard; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This can be thrown together in minutes to make a fresh, vibrant salad that looks incredibly stylish. The combination of flavours is a match made in heaven, but you could use smoked salmon or trout if you prefer.

Ingredients

4 eggs
500 g baby new potatoes
100 g baby spinach l

Fish course
Gluten-free
Pescatarian

Method

Place the eggs in a pan of boiling water and simmer for 7 minutes. Remove with a slotted spoon and cool down under cold running water, then peel off the shells and cut each one in half. Set aside until needed.

While the eggs are cooking, make the dressing. Place the soured cream in a bowl with the lemon juice, chives and mustard. Season to taste.

Meanwhile, place the potatoes in