Potato, Three Bean Salad with Eggs & Smoked Salmon
Potato, Three Bean Salad with Eggs & Smoked Salmon
This dish not only helps to nourish the brain, but may also assist in reducing stress and improving focus. Potatoes provide a clean source of carbohydrate, aiding in mental clarity. Beans offer a wealth of trace minerals, vitamins, nutrients and amino acids, all of which contribute positively to cognitive function. Both eggs and salmon are […]
Servings
6
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 1kg small new-season potatoes, skin on
- 8 small organic free-range eggs
- 200g green beans, topped & tailed
- 2 cups fresh or frozen broad beans
- 400g tin butter beans, drained
- ¾ cup egg mayonnaise
- Juice 1 lemon
- 2 tbsp chopped parsley
- Salt & pepper, to taste
- 1 small red onion, thinly sliced
- 200g Tasmanian hot-smoked salmon
- ¼ cup fresh chopped chives
Method
- Fill a steamer pot with water and bring it to a simmer.
- Wash the potatoes thoroughly, place them in the steamer basket and cook for 20–25 mins or until a small skewer can be inserted easily. Once cooked, transfer the potatoes to a shallow bowl and leave them to cool on the benchtop.
- Using the same steamer pot, clean the basket and add the 8 eggs. Bring the water back to a simmer and cook the eggs for 8 mins.
- Place the cooked eggs in a bowl filled with icy water to cool, then peel and refrigerate until required.
- Bring a separate saucepan of water to a rapid simmer.
- Add the green beans and broad beans to the simmering water for 2 mins. Then, quickly transfer them to a bowl of icy water to cool.
- Drain the green beans and remove the outer casing from the broad beans, keeping only the inner centres. Combine the broad beans with the green beans.
- Cut 6 of the cooked eggs in half and set aside.
- Place the remaining 2 eggs in a food processor with the mayonnaise, lemon juice and parsley. Blitz until combined and the dressing has a slightly coarse texture. Season with salt and pepper to taste.
- On a large platter, cut the cooled potatoes in half and arrange them evenly. Scatter the green beans, broad beans and butter beans over the potatoes. Add the sliced red onion and smoked salmon, then sprinkle over the chopped chives.
- Finish by placing the halved eggs on top and serve with the prepared egg mayonnaise dressing.
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