New Potatoes & Hot Smoked Salmon Salad

See in the new spring season with freshly dug potatoes and a salmon salad.

SERVES 4

• 500g (1lb) new potatoes

• 200g (7oz) hot smoked wild salmon

• 4 free range eggs, hard boiled

• 50g (2oz) baby spinach

• 2 pears, cored and sliced

• 1 garlic clove, minced

• ½ lemon, juice and zest of

• 4 tbsp olive oil

• 1 tbsp white wine vinegar

• 1 tsp wholegrain mustard

• Salt and pepper

1. Boil potatoes until tender. Drain and when cool enough to handle, cut in half or quarters.

2. Peel and quarter the eggs, and flake the salmon gently.

3. For the dressing, combine mustard, garlic and lemon juice and zest in a food processor (or use a jug and a stick blender). Process until well combined; add oil and the vinegar to make a thin, pourable dressing. Season to taste.

4. On a large serving platter, arrange the potatoes, spinach, pear, flaked salmon and quartered eggs.

5. Pour over the dressing, and serve.

Recipe & Photography By Anna Pettigrew

About the Author

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Anna Pettigrew

Photographer at Camera And Clementine

Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!

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