Recipes

Warm salad of baby potatoes, smoked salmon and broad beans

Warm salad of baby potatoes, smoked salmon and broad beans. Photograph: Patrick Browne

Paul Flynn's face
Paul Flynn
Sat May 15 2021 - 05:55
Serves: 2
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 200mls apple juice
  • 80g cold butter, diced
  • 1 tsp horseradish sauce
  • 100g broad beans (petit pois if you can’t get them)
  • 8 baby potatoes, cooked, peeled and halved
  • 1 tbsp roughly chopped dill
  • Salt and black pepper
  • Half a Granny Smith apple, peeled and diced
  • 100g sliced smoked salmon

1 Bring the apple juice up to a simmer, then whisk in the butter, followed by the horseradish and keep in a warm place.

2 Pod the broad beans and cook them for two minutes in boiling salted water.

3 Drain them and plunge into iced water to keep their colour; drain once more when cold.

4 When ready to serve, warm the potatoes gently in the apple and horseradish butter, then add the broad beans and dill, and season.

5 Spoon the potato mixture into warm bowls and scatter the apple on top.

6 Lay slices of smoked salmon over the warm salad and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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