Elderflower & raspberry spritzer
A fabulously boozy jelly pud - the perfect dinner party dessert
Hot smoked salmon with new potatoes & watercress
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 small red onionthinly sliced into half moons
- 1 tbsp white wineor rice wine vinegar
- 200g baby new potatoesor Jersey royals, halved if large
- 2 tbsp buttermilk
- 1 ½ tbsp low-fat mayonnaise
- 1 tbsp freshly grated horseradishor from a jar
- 100g fine green beanstrimmed
- 1 small sweet red applecored and sliced
- 2 hot smoked salmonfillets (about 300g/11oz), skin removed, broken into pieces
- 100g watercressroughly chopped
Nutrition: per serving
- kcal498low
- fat22g
- saturates4g
- carbs28g
- sugars13g
- fibre6g
- protein44g
- salt3.5g
Method
step 1
In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
step 2
Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
step 3
In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
step 4
Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.
