Spice up your salad with the wonderfully nutritious and delicious watercress. For more tasty watercress recipes, pick up your copy of HELLO! magazine, out now and visit watercress.co.uk.
Serves 2
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients:
For the salad
• 1 small red onion, peeled and thinly sliced
• 1/2 tbsp white wine vinegar
• Sea salt and black pepper
• 200g/7oz baby new potatoes
• 100g/4oz green beans, trimmed
• 1 Braeburn apple, cored and sliced
• 100g/4oz watercress, roughly chopped
• 2 hot-smoked salmon fillets, skin removed
• ½ unwaxed lemon, cut into wedges
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For the dressing
• 4 tbsp crème fraiche
• 1 tsp cream of horseradish
• Juice of ½ a lemon
Method:
1. In a large bowl, toss the red onion with the white wine vinegar and a pinch of salt. Set aside.
2. Place the new potatoes in a saucepan and cover with cold water. Add a pinch of salt, bring to the boil and cook until tender (about 20 minutes). Drain and leave to dry for a few minutes. Tip into the bowl with the red onion, season and mix together.
3. In a separate bowl, mix together the crème fraiche, horseradish and lemon juice, adding salt and freshly ground black pepper to taste. Mix together with the potatoes and onion.
4. Bring a saucepan of lightly salted water to the boil. Cook the green beans for one minute then drain and cool down with cold water.
5. Divide the potato mixture between 2 serving plates. Scatter over the apple slices, green beans and watercress and flake the salmon on top. Serve with a lemon wedge on the side and an extra dollop of dressing on the top.
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