Salmon and potato salad with horseradish pesto

By Donna Hay

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Salmon and potato salad with horseradish pesto. Photo / Supplied
Salmon and potato salad with horseradish pesto. Photo / Supplied

Serves 2

500g baby potatoes
200g green beans, trimmed
1 x 200g hot smoked salmon fillet, flaked
40g baby spinach leaves

Horseradish pesto

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.

- NZ Herald

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