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Salmon salad with beans and smashed potatoes

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

SERVES 6 // COOK TIME 30 min

For the salad
800 g baby potatoes, parboiled
50 ml olive oil
2 red onions, thinly sliced
Juice of 1 lemon
400 g green beans, topped and tailed
300 g baby salad leaves
300g hot-smoked salmon with mustard, in chunks
For the dressing
250 ml crème fraiche
150 ml olive oil
20g dill, roughly chopped
10g flat-leaf parsley, chopped
Juice of 1 lemon

For the salad
1. Preheat oven to 200°C.
2. Place the potatoes on a baking tray. Gently squash them with a fork. Drizzle with oil and season. Cook for 25 minutes or until golden.
3. Squeeze the lemon over the onions and leave to marinate.
4. Cook beans in salted water for 5 minutes. Refresh in iced water.
5. Place all ingredients in a bowl.
For the dressing
1. Combine all of the ingredients and season. Serve with the salad.


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