A salad that is fresh and light, perfect for Spring!
Spring Salmon and New Potato Salad
Cook time 20 minutes
Prep time 15 minutes
300g Hot Smoked Salmon
750g New Potatoes
150g Sugar Snaps, sliced
8 Quails Eggs
1 Garlic Clove
50g Pine Nuts
75ml Extra Virgin Olive Oil
In the bowl of a food processor, blitz together the garlic and parmesan until finely chopped. Add in the pine nuts and blitz again to break down. Now add in the basil, a little salt and half the oil and blitz for 20-30 seconds or until broken down but still chunky. Transfer into a bowl and stir through the remaining oil. Set aside.
Bring a large pan of salted water to the boil. Add in the quails eggs and cook for 2 minutes and then remove with a slotted spoon to a bowl of cold water. Add the new potatoes to the boiling water and cook for 15-20 minutes or until completely soft. Drain and allow to steam dry.
Once the quails eggs have cooled, peel and half. Add the pesto to the new potatoes, making sure they are still hot and toss well to combine, add a little extra oil if necessary. Toss through the sugar snap peas and then divide the potatoes between four bowls or a large serving dish and drizzle over any pesto left in the pan. Flake over the salmon is large pieces and then place the quails egg halves on top. Serve immediately while warm.