Ingredients
- 200mls apple juice
- 80g cold butter, diced
- 1 tsp horseradish sauce
- 100g broad beans (petit pois if you can’t get them)
- 8 baby potatoes, cooked, peeled and halved
- 1 tbsp roughly chopped dill
- Salt and black pepper
- Half a Granny Smith apple, peeled and diced
- 100g sliced smoked salmon
1 Bring the apple juice up to a simmer, then whisk in the butter, followed by the horseradish and keep in a warm place.
2 Pod the broad beans and cook them for two minutes in boiling salted water.
3 Drain them and plunge into iced water to keep their colour; drain once more when cold.
4 When ready to serve, warm the potatoes gently in the apple and horseradish butter, then add the broad beans and dill, and season.
5 Spoon the potato mixture into warm bowls and scatter the apple on top.
6 Lay slices of smoked salmon over the warm salad and serve.
