500g baby potatoes
200g green beans, trimmed
1 x 200g hot smoked salmon fillet, flaked
40g baby spinach leaves
2 1/2 cups basil leaves
2 Tbsp store-bought Horseradish, grated
2 Tbsp pinenuts, toasted
2 Tbsp parmesan, finely grated Sea salt and cracked black pepper
1/4 cup olive oil
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.