Smoked Salmon, Pea Shoot and Horseradish Salad
Ingredients
- 100g Smoked Salmon
- 100g Pea Shoots (2 Packs)
- Half a Cucumber
- 250 New Potatoes
- Small Punnet of Cherry Tomatoes
- 1-2 tsp Horseradish
- 2 tsp Crème Fraiche
- 8 tsp Olive Oil
Cut the new potatoes into bite sized pieces. Roast them in 2tsp olive oil in a hot oven (210oC) for 15 minutes, or until cooked thorough and golden brown. Place to one side to cool. While the potatoes are in the oven, mix the rest of the olive oil, horseradish and crème fraiche thoroughly to make the dressing.
Slice the cucumber into thin strips then arrange onto plates with the pea shoots and smoked salmon. Add the warm new potatoes then drizzle with the dressing, season and serve. Delicious with warm blinis or potato farls.
- Minted pea salad with Little Wallop Goats cheese
- Scallops with pea shoots and wild garlic
- Chicken and Pea Shoot Farmhouse Pie
- Pea Shoots, Mango and Smoked Chicken Salad
- Feta and Pea Shoot Fritters
- Pea Shoot Risotto
- Pea Shoot and Strawberry Salad with Balsamic Reduction
- Pea Shoot and Walnut Pesto
- Chow Mein Style Noodles with Pea Shoots
- Three Pea Salad
- Trio of Pea Shoot Canapes
- Pea Shoot Bubble and Squeak
- Ham, Egg and Pea Shoot Salad
- Pea Shoot and Smoked Bacon Soup
- Smoked Salmon, Pea Shoot and Horseradish Salad
- Pea Shoot Coulis
- Rainbow Garden Salad
- Rare Beef Salad With Pea Shoots and Horseradish Cream
- Crab Cakes with Chilli Oil and Pea Shoot Salad