Serves – 2 as a main course, or 4 as an entrée
For Dressing (make first to allow flavours to develop)
¾ cup plain, unsweetened yogurt
½ lemon, juice only
½ teaspoon salt
½ teaspoon castor sugar
freshly ground black pepper to taste
180 – 200 g hot smoked salmon, flaked into bite sized chunks
Handful of fresh green beans
4 – 5 small new potatoes per person
2 teaspoons salt
Cos or Iceberg lettuce (I prefer crunchy lettuce in this salad)
Rocket leaves, or any other salad greens
2 tomatoes, diced
Herb flowers to garnish (optional, if desired)
Dressing (make first to allow flavours to develop)
Mix all ingredients together in a small bowl, and set aside. Just before serving, adjust seasoning to your own taste.
Trim beans. Add 1 teaspoon of the salt to a pan of boiling water. Add beans and cook until tender. Drain and refresh under running water. Set aside.
Add the other teaspoon of salt to a saucepan of boiling water and add potatoes. Cook until tender, then drain.
Prepare the salad while potatoes are cooling. Wash and dry greens and arrange on individual plates or on a large platter for sharing. Add tomatoes, potatoes and beans. Decorate with herb flowers if using. Spoon the dressing over just before serving, or serve dressing separately.
Serve with a chilled white wine if desired.
This salad is good with smoked chicken.
Try adding a clove of crushed garlic to the dressing.