|hot-smoked salmon salad with mustardy crushed new potatoes and summer green vegetables|
Fortunately when I opened up the pods the beans themselves were fine; and while some people think that life is too short to skin a bean, I am firmly in the camp that says always skin broad beans (unless of course you get them very young), since I am not very fond of the dead man fingers effect of broad bean skins. But you can of course suit yourself!
So I am going to have a simple potato salad with broad beans and lift the whole dish with some of Graham from Bingley Market's sublime hot-smoked salmon. The potatoes are dressed with mustardy vinaigrette while still hot and take on a delicious potatoey fudge-like texture, soaking up the dressing and repaying me with enormous amounts of flavour that work so brilliantly with smoked fish.
Skill level: Easy
300g hot-smoked salmon
500g new potatoes
200g broad beans, podded
a handful of fresh peas
3 x spring onions, finely chopped (both white and green parts)
1-2 tbsp fresh dill, roughly chopped
a few fresh thyme leaves
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain mustard
a pinch of sugar
salt and freshly ground black pepper
- Cook the potatoes in lightly salted boiling water for 15 to 20 minutes.
- Make the dressing by combining the olive oil, vinegar, mustard and a pinch of sugar. (I tend to put the dressing ingredients in a small jar. Then, with the lid on, give the ingredients a good shake and the dressing emulsifies immediately.) Check the seasoning.
- Steam the broad beans for 2 minutes. Refresh with cold water and then remove the skins. You can either do this by squeezing them out of their pods (very satisfying) or using the tip of a sharp knife to make a small hole in the skin; again the beans should slip out easily.
- Return them to the steamer about 2 minutes before the end of the potato cooking time; add the peas too and cook for 2 minutes.
- Drain the potatoes and tip into a bowl. Roughly smash them with a fork, before adding the dressing.
- Drain the broad beans and peas. Add to the potatoes with the spring onions. Stir well to combine. Set aside to cool a little.
- When cool, stir through the herbs.
- Flake the hot-smoked salmon over the potato salad and serve immediately.