Swap shop bought salads for this quick, homemade spring salad. Both refreshing and filling, combining salmon, potatoes and beetroot it'll give you a vitamin boost and add a spring to your step. Perfect for a light lunch on a sunny day, or as part of a picnic.
Ingredients (One Portion):
- 150 g of hot smoked salmon (smoked trout, or even normal smoked salmon)
- 100g new potatoes
- 1 tbsp horseradish sauce
- 1 tbsp lf crème fraiche
- 2 spring onions
- 2 cooked beetroot
- 1 lemon
- Salt and pepper
- Handful rocket (optional)
Cook the potatoes in salted water for about 20 minutes or until cooked throughout. Then drain off and cool for about 10 minutes before slicing in half.
In a separate bowl mix the horseradish, cream fraiche and sliced spring onions. Mix thoroughly. Finally add the potatoes and check the seasoning.
Cut the beetroot into small cubes and mix with the lemon. Either pop the potato straight in your Tupperware with the salmon and salsa, or serve on big white plates with a lemon dressed rocket salad. Easy peasy!