NZ Woman's Weekly

Hot new season potato and smoked salmon salad with salsa verde

  • Meal Type

  • Servings

  • Courses

  • 2kg new season potatoes
  • Pinch salt
  • 200g piece of smoked salmon fillet, deboned

1 Put the potatoes in a large pot and cover with cold water. Add salt and bring to the boil. Cook for 1 minute, allow to cool, then drain.

2 In a large bowl, roughly smash the potatoes, adding ¾ of the salsa verde (right). Break up the salmon flesh into the potatoes and mix.

3 To serve, place in a large serving bowl and spoon over the remaining salsa.

Salsa verde

  • 3 celery sticks
  • 150g green beans, blanched and refreshed
  • 50g parmesan, finely grated
  • Zest of 1 lemon
  • Handful fresh basil, roughly chopped
  • Handful Italian parsley, roughly chopped
  • 3 tbsp capers
  • 2 tbsp avocado oil, to bind
  • Pinch salt
  • Freshly ground black pepper

1 Roughly chop the celery and green beans. In a bowl, mix all of the ingredients and adjust seasoning to taste.

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In this week's issue of New Zealand Woman's Weekly magazine, Paul Henry talks about his sassy new sidekick.

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