Salmon and potato salad with horseradish pesto
|200 g||Green beans, trimmed|
|500 g||Baby potatoes|
|200 g||Hot-smoked salmon fillets, flaked|
|40 g||Baby spinach|
- To make the horseradish pesto, place the basil, horseradish, pinenuts, cheese, salt, pepper and oil in the bowl of a food processor and process until smooth. Set aside.
- Place the potatoes in a saucepan of salted cold water and bring to the boil. Cook for 12-15 minutes, add the beans and cook for a further 2 minutes. Drain and cool slightly.
- Slice the potatoes and beans and place in a bowl with the salmon, baby spinach leaves and horseradish pesto. Toss to combine.