Smoked Salmon, Potato & Beet Salad
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Smoked Salmon, Potato & Beet Salad

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Nordic Scandinavian
Servings: 2

Ingredients

  • 12 oz baby potatoes
  • 1 tablespoon olive oil
  • a good pinch of salt & freshly ground pepper
  • 2 cups baby spinach leaves
  • 2 small handfuls green beans, trimmed & blanched*
  • 10 small whole pickled beets, drained
  • 2 x 4 oz hot smoked salmon, skin removed & discard, flesh flaked
  • few thin slices of white onion rings, separated

HORSERADISH CAPER DRESSING

  • 1/3 cup whole egg mayonnaise
  • 3 tablespoons lemon juice
  • 2 tablespoons capers, drained & chopped
  • 2 tablespoons horseradish cream (or sauce or Dijon mustard)
  • 1 garlic clove, minced
  • pinch sugar

Instructions

HORSERADISH DRESSING

  • Combine mayonnaise, lemon juice, capers, horseradish, garlic & a pinch of sugar in a small bowl. 
  • Preheat oven to 425F. Line a baking sheet with parchment paper. 
  • Place the potatoes in a saucepan of salted water & bring to a boil. Cook, uncovered, for 12 to 15 minutes or until just tender; drain. Toss potatoes, oil, salt & pepper on the baking sheet. Squash each potato until about 1/2 inch thickeness, using a potato masher or the back of a spoon. Roast for 35 minutes, turning once during cooking, or until potatoes are golden. 
  • Arrange spinach, beans, potatoes, beets, salmon & onion in two bowls. Dollop with the dressing. * How to blanch the beans – click here.