Runner bean, smoked trout & potato salad

1 of 5-a-day 10-30 minutes 30-60 minutes 4 servings 400 kcal or less 6 servings al fresco easy good for you low calorie mains make ahead picnic quick sea trout

N/A

Source

Ingredients

500g new potato , scrubbed and cut in half

300g runner bean , trimmed and sliced

4 spring onions , sliced

½ bunch parsley , roughly chopped

150g pack smoked trout , flaked

50ml extra-virgin olive oil

juice ½ lemon

2 tbsp red wine vinegar

2 tsp wholegrain mustard

1 tbsp horseradish sauce

Method

To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.

Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.