hot-smoked salmon salad with mustardy crushed new potatoes and summer green vegetables

hot-smoked salmon salad with mustardy crushed new potatoes and summer green vegetables
It's too hot to think and too wet to shop (dear god, I think I might need water skis to get down to Kentish Town High Road). The cupboards are almost bare but I do have some fresh new potatoes from a friend's garden, lots of fresh herbs from my own garden and some rather wizened looking broad bean pods as well. 

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.

Sheer happiness.

Serves 4

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


  1. Cook the potatoes in lightly salted boiling water for 15 to 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Drain the potatoes and tip into a bowl. Roughly smash them with a fork, before adding the dressing.
  6. Drain the broad beans and peas. Add to the potatoes with the spring onions. Stir well to combine. Set aside to cool a little.
  7. When cool, stir through the herbs.
  8. Flake the hot-smoked salmon over the potato salad and serve immediately.


Anonymous said...

So simple but oh so good, a perfect summer meal!

I so wish that it was easier to comment on your blog literally I give up 9 out of 10 times - this is my third, no 4th attempt with this comment!

Jacqueline @Howtobeagourmand said...

What a delicious Summer dish! I totally agree with your approach to broad beans - texture and taste is so much nicer with skins removed. I love the taste of mustard and dill with new potatoes too. For not having much produce, - I'd say you produced a cracking dish!

Sally Sellwood said...

That looks really good. I used to never skin broad beans, but I have seen the light, and now I always do.