Honey-roasted fruit with star anise
Tom Kime's summery dessert is very simple and it looks absolutely stunning
Pan-fried smoked salmon with green beans & chives
- Preparation and cooking time
- Total time
- Ready in 25-30 mins
- Easy
- Serves 2
Skip to ingredients
- 350g new potatohalved
- 200g fine green beantopped and tailed
- dash of olive oil
- 150g pack smoked salmon
For the dressing
- 1 tsp Dijon mustard
- 1 tsp golden caster sugar
- 2 tbsp white wine vinegar
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- handful snipped chives
Nutrition: per serving
- kcal488
- fat29g
- saturates4g
- carbs34g
- sugars3g
- fibre4g
- protein24g
- salt3.83g
Method
step 1
In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
step 2
Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
step 3
Heat a dash of olive oil in a large non-stick stick frying pan until very hot and ‘flash fry’ the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.
