smoked salmon, potato & beet salad
Servings: 2 people
- 12 oz (375g) baby potatoes
- 1 tablespoon (15ml) olive oil
- salt & freshly ground pepper
- 2 cups baby spinach leaves 2 good handfuls
- 2 small handfuls green beans, trimmed & blanched*
- 8 whole small pickled jarred beets, drained, halve the larger beets
- 8 oz (226g) hot smoked salmon, skin removed & discarded, salmon flaked
- 2 to 3 thin slices white onion, separated into rings
HORSERADISH CAPER DRESSING
- 1/4 cup (60ml) mayonnaise
- 2 to 3 tablespoons (30 - 45ml) lemon juice
- 2 tablespoons capers, drained & chopped
- 1 to 2 tablespoons creamed horseradish
- 1 garlic clove, minced
- pinch sugar
To make the dressing:
- Combine all the ingredients in a small bowl; add a little water if you prefer the dressing runnier.
To make the salad:
- Preheat oven to 425°F (210°C). Line a baking sheet with parchment paper.
- Place the potatoes in a saucepan of salted water & bring to a boil. Cook, uncovered, for 15 minutes or until just tender; drain. Toss potatoes, oil, salt & pepper on the baking sheet. Squash each potato until about 1/2-inch (1.25cm) thickness, using a potato masher or the back of a spoon. Roast for 35 minutes, turning once during cooking, or until potatoes are golden.
- Arrange the spinach, beans, potatoes, beets, salmon & onion in two bowls. Dollop with the dressing.
Notes
*To blanch the beans, add beans to a saucepan of boiling water. Cook, uncovered, for 30 seconds. Remove the beans with a slotted spoon to a bowl of cold water with ice. Let stand for 10 minutes before draining well & patting dry with paper towel.