Jenny White's Broad Bean and Radish Salad with Smoked Salmon

Name: Jenny White's Broad Bean and Radish Salad with Smoked Salmon
Prep time: 25 min
Cook time: 11 min
Total time: 36 min
Yield: 4
Cuisine: British
Ingredients: 4 lightly smoked salmon fillets, usually about 130g each; 3 knobs of butter; 350g broad beans, shelled; 200g radishes; mint leaves; 1 small bag of pea shoots; 1tsp fish sauce; 1 lime, juice; 2 red chillies, deseeded and chopped; 3tbsp rice bran oil

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Prep: 25 mins

Cook: 11 mins

Serves: 4

British Side Dish 👨‍👩‍👧‍👦 Family Food 🔥 Barbeque 🧺 Outdoor & Picnic ☀️ Summer

Ingredients

4 lightly smoked salmon fillets, usually about 130g each
3 knobs of butter
350g broad beans, shelled
200g radishes
mint leaves
1 small bag of pea shoots
1tsp fish sauce
1 lime, juice
2 red chillies, deseeded and chopped
3tbsp rice bran oil

Accompaniment

Description

Cooking the salmon in foil keeps the fish soft and moist, while the lime and fish sauce dressing give it a zingy kick.

Method

1
Preheat the oven to 200C/gas 6. Put the fish on a tinfoil-lined baking tray, place a knob of butter on top of each and bake in the oven for 11 minutes.
Meanwhile, make the chilli dressing by shaking all the ingredients together in a jar. Cook the broad beans for about 3 minutes, if small. Drain and refresh under cold water. Peel if needed.
Slice the radishes into rounds and toss with the beans. Mix everything together and add the mint leaves and chilli dressing.
Serve with the salmon flaked into the mixture and top with pea shoots.