How to make hot-smoked salmon and watercress salad in 30 minutes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Hot-smoked salmon and watercress salad with apple, green beans and crème fraîche
Serves 2
Prep time: 10 minutes
Cooking time: 20 minutes
For the salad:
2 hot-smoked salmon fillets, skin removed
100g watercress, roughly chopped
1 small red onion, thinly sliced
½tbsp white wine vinegar
200g baby new potatoes
100g green beans, trimmed
1 Braeburn apple, cored and sliced
½ lemon, cut into wedges
For the dressing
4tbsp crème fraîche
juice of ½ a lemon
1tsp cream of horseradish
sea salt and black pepper
In a large bowl, toss the red onion with the white wine vinegar and a pinch of salt. Set aside.
Place the new potatoes in a pan and cover with cold water. Add salt and boil until tender (about 20 minutes). Drain and allow to dry for a few minutes. Tip into the bowl with the red onion, season and mix together.
In a separate bowl, mix together the crème fraîche, horseradish and lemon juice, adding salt and pepper to taste. Mix together with the potatoes and onion.
Bring a pan of salted water to the boil. Cook the green beans for one minute, then drain and cool down with cold water.
Divide the potato mixture between two plates. Scatter over the apple slices, green beans and watercress and flake the salmon on top. Serve with a lemon wedge on the side.
For more recipes, visit watercress.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments